1 slice white sandwich bread torn into small pieces
1 can (14.5 ounces) whole peeled tomatoes in juice drained well and squeezed to remove seeds
1/4 cup jarred pimientos drained
2 tablespoons red-wine vinegar
1 tablespoon sweet paprika
1/8 to 1/4 teaspoon cayenne pepper
3 tablespoons olive oil
coarse salt and ground pepper
In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.
Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.
To Freeze: Spoon 2 tablespoons mixture into each section of an ice-cube tray. Freeze at least 1 hour; transfer cubes to a re-sealable plastic bag, and freeze up to 3 months. You can also freeze sauce in airtight containers, leaving 1/2 inch of space, up to 3 months. Cubes thaw in 15 minutes at room temperature; thaw larger quantities in the microwave or in the refrigerator overnight.