I just made the Feb. Food & Wine recipe for romesco sauce in their Spain issue-- yum! It is the best recipe for this sauce I have come across yet-- intensely nutty and garlicy and flavorful. You pan fry the almonds and croutons in olive oil before mashing them together with the roasted red pepper and plum tomatoes, and you saute the roasted red pepper in olive oil with garlic for a few minutes before adding the plum tomatoes. It was a lot of steps before the pureeing and seasoning step, but it had so much more depth of flavor than other recipes I'd dug up previously.
I didn't serve it with leeks as the recipe called for, since the leeks looked cruddy at the store. Instead, I pan roasted some green beans in olive oil, salt and pepper until well-browned, deglazed the pan with a little sherry and lemon juice until evaporated, and topped the green beans with a dollop of the sauce and some crumbled ricotta salata cheese-- the closest I could come to the garroxta cheese mentioned in the recipe. I served the beans alongside a roasted chicken that sat for two days in the fridge in a dry rub of paprika, thyme, salt & pepper, garlic powder, and a dash of chipotle pepper. It was a great side dish, and I've got a cup and a half of the sauce left for further eating later this week.