Comments: Serve sauce in bowl on the side with grilled vegetables. Sauce can be made a day ahead, stored in refrigerator, covered; let sauce come to room temperature before serving.

1/4	cup	whole, blanched almonds, toasted
1	slice	white bread, toasted and torn into pieces
1	large clove	garlic, peeled
4		grilled tomatoes
1	tbl.	sherry vinegar
2	tbl.	extra virgin olive oil
1/2	tea.	salt
1/4	tea.	black pepper

• Place almonds, pieces of bread and garlic in food processor. Whirl till almonds are ground.
• Add the reserved grilled tomato, the vinegar, oil, salt and pepper. Whirl till the mixture is the consistency of tooth paste.