Optional

• Roast the tomatoes in a preheated oven at 200°C for about 25-30 minutes or until the skin is slightly charred and easy to peel.
• Fry the slice of bread in a pan with a little olive oil over medium heat until golden and crispy, about 2-3 minutes on each side.
• Finely chop the garlic, the fried slice of bread, almonds, and pine nuts with a knife or in a food processor until a homogeneous texture is achieved.
• Add the roasted meat's oil to the previous mixture and mix well so that all the ingredients are integrated.
• Add the mushrooms to the mixture and let them cook for about 5-7 minutes on low heat so that they absorb the flavors well, stirring occasionally.
• Roast the tomatoes and garlic in an oven at 200°C until they are tender and slightly charred, about 20 minutes.
• Open the ñoras, remove the seeds and soak the ñoras in cold water for at least 30 minutes to rehydrate them.
• Then, briefly pass the soaked ñoras through a hot pan with oil, but off the heat, for a few seconds to enhance their flavor.
• Crush the roasted almonds, garlic, and ñoras in a mortar until you obtain a uniform paste.
• Mash the roasted tomato until puréed, then add the vinegar to lighten the mixture, stirring until it is homogeneous.
• Combine it with the previous mixture and stir well until all the ingredients are well integrated and a thick sauce is formed.
• Pass the final mixture through a fine-mesh strainer to achieve a smooth sauce without lumps, pressing with the back of a spoon if necessary.