Romesco Sauce
['1 large roasted red bell pepper from a jar', '1 garlic clove, smashed', '1/2 cup slivered almonds, toasted', '1/4 cup tomato purée', '2 tablespoons chopped flat-leaf parsley', '2 tablespoons Sherry vinegar', '1 teaspoon smoked paprika', '1/2 teaspoon cayenne pepper', '1/2 cup extra-virgin olive oil', 'Fine sea salt and freshly ground black pepper', 'Ingredient info: Smoked paprika is available at most supermarkets. The Spanish type', 'sometimes labeled Pimentón Dulce or Pimentón de La Vera', 'is sold at specialty foods stores and latienda.com.']
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
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