Romesco Sauce - Recipe
Learn how to make the classic Spanish Romesco sauce with this recipe, including roasted bell peppers, tomato, garlic, almonds and thickened with toasted bread.
- 1 large red bell pepper roasted and chopped
- 2 medium tomatoes sliced in half
- 6 medium garlic cloves peeled
- 1 slice Italian bread stale or lightly toasted
- 1/4 cup raw almonds
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- A few dashes of sea salt
Slice the tomatoes and bell pepper in half. Set them onto a baking sheet.
Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.
Bake for 30 minutes at 400 degrees, or until the peppers and tomato skins loosen and char.
Remove from heat and cool.
Heat a small pan to medium heat and dry roast the almonds about 5 minutes. Set into a food processor.
To the food processor, add bread and pulse a few times to break it all apart.
Peel the skins from the tomatoes, pepper and garlic and into the food processor they go with a bit of salt.
Process until a paste forms. It should be fairly wet.
Pour in olive oil in a stream while processing. Process until it smooths out.
Add vinegar and pulse. Taste. Need more vinegar for zing? Need more salt? Adjust as you’d like.
Calories: 113kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 23.9mg | Calcium: 19mg | Iron: 0.5mg