Barcelona Romesco

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3-4 tablespoons breadcrumbs

4-5 tablespoons extra virgin olive oil, or as needed

3-4 garlic cloves, unpeeled

1/4 cup dry-roasted almonds

3 fire-roasted tomatoes (from a can is fine, otherwise roast over a barbecue or under a broiler until the skin is charred and the tomatoes collapse)

1/2-1 fire-roasted red pepper

1/4- 1/2 teaspoon chile powder such as Ancho, or New Mexican

1/2 teaspoon paprika

About 1/4 cup tomato juice (from the tomatoes you have used), or as needed

1-2 teaspoons sherry vinegar, or to taste

Salt as needed

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