Dried peppers pour hot water and leave for half an hour to soften. Then together with the garlic and parsley (all chopped) is crushed in a mortar. In a pan with a little olive oil and fry the onion mixture from the mortar. Add the bay leaf and a little vinegar. Then add the peeled tomatoes, slices of bread. hot pepper and leave for about 15 minutes over medium heat, stirring occasionally. Add salt to taste. When ready to go with blender. Allow to cool. Very good sauce for fish and seafood BBQ. * The recipe is 4 people. * The sauce is typical of the province of Tarragona, Spain.