Who says bread is just for toasting? Tonight, we’re serving zoodles (zucchini noodles) with romesco, a delicious Spanish-inspired sauce made from roasted red peppers, almonds, and toasted bread.
Place tomato cubes, peeled garlic, bread slices and raw almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted; approximately 7 minutes. Let cool.
Transfer roasted ingredients to food processor and pulse to chop. Add roasted red peppers, vinegar, olive oil, paprika and salt and process until mixed well; mixture should be relatively smooth.
Use as a sauce over zoodles or other pastas, as a dip for vegetables (e.g., roasted baby potatoes), as a sandwich spread or on burgers. Store leftovers in an airtight container in the refrigerator and use within 4 days.