Spanish Romesco Sauce (photo)

Spanish Romesco Sauce

Posted by on

  • Prep: 5 minutes
  • Cook: 20 minutes
  • Yield: Makes about 1 1/2 cups

Ingredients

  • 1/4 cup olive oil
  • 1 1-inch thick slice of crusty bread, torn into pieces
  • 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
  • 5-6 garlic cloves, chopped
  • 1 teaspoon salt
  • 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
  • 1 8-ounce jar of roasted red bell peppers, drained
  • 1 Tbsp smoked paprika (preferred) or sweet paprika
  • 2-3 Tbsp sherry vinegar or red wine vinegar

Method

1 Preheat the oven to 350°F. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.

2 Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.

To use romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.

Kept in a sealed container, Romesco sauce will last for a week or more in the fridge. It freezes well, too.

Main Ingredients

Course

Type

Cuisine