Romesco turkey sandwich and a short lil hike 🙂 For da romesco: 5 tomatoes 1/2 c almonds 2 roasted red peppers 3 cloves garlic 2 tbsp olive oil Sherry vinegar to taste Salt to taste Preheat oven to 425°f Cut tomatoes in quarters and lightly dress in olive oil and salt. Spread on a sheet tray and roast for 15-20 minutes or until most of the moisture is gone and they have nice color all over. Roast almonds for 5/8 minutes or until slightly deepened in color and fragrant. Combine tomatoes, almonds, roasted red peppers in a blender and blend completely smooth. Add the garlic, sherry, olive oil, and a pinch of salt and blend again. Taste and adjust your salt and sherry. Sweet pickled peppers: 1 c sliced peppers 1/4 c apple cider vinegar 1/4 c sugar 1/4 c water Pinch salt Add vinegar, water, sugar, and salt to a small pot and bring to a boil. Cool for one minute then pour over your sliced peppers. Let cool all the way before using Other things you’ll need: Arugula Provolone Sliced bread- preferably seeded sourdough