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1. Preheat the oven to 350°. Place the almonds on a baking sheet and toast them in the middle of the oven for about 10 minutes, or until they color lightly. Then pulverize them in an electric blender or with a nut grinder or mortar and pestle.
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2. Crush the almonds, garlic, cayenne pepper and salt together with a large mortar and pestle or in a small bowl with the back of a large spoon. Add the tomato and vinegar and mash the mixture vigorously to a smooth paste.
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3. Then transfer it to a mixing bowl and, with a whisk or a rotary or electric beater, beat in the oil a teaspoon at a time. Make sure each teaspoon is absorbed before adding more.
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4. When about ½ cup of the oil has been beaten in, the sauce should be thick and creamy. Beating constantly, pour in the remaining oil in a slow thin stream.
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5. The finished sauce should be thick enough to hold its shape almost solidly in a spoon. Taste for seasoning and serve with grilled or boiled meats, shellfish or fish.
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NOTE:
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In Catalonia "Romescu" is often served with a bowl of Ali-Oli, and the two are then combined to taste at the table.
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