This is a version of the classic raw Spanish tomato and bread sauce. It is delicious on top of roasted potatoes, grilled vegetables or grilled fish. If you have any basil handy, add 1 C. of leaves to the recipe and make Pest-almorejo.
Heat a cast iron skillet until very hot. Roast 1 sweet pepper until charred on all sides and soft. (You can also do this on the grill or in the oven). When it has cooled, remove the stem and seeds.
Roughly chop 1 lb. of tomatoes. Place in a bowl and salt them, then toss.
Crumble fresh bread to make 1 1/2 C. Alternatively, you can use stale or old bread, soaking it in water until soft instead.
Mince 1 clove of garlic.
Place the roasted pepper, tomatoes and their juice, the garlic, and 1 t. red wine vinegar in a food processor. Puree briefly, then add the bread.
While the food processor is blending, drizzle in 1/4 C. olive oil so that the sauce thickens.
Taste and add more salt if necessary. Refrigerate until used.