Classic Spanish Romesco sauce, made with roasted red peppers, almonds, garlic and tomatoes.
- 1/4 cup extra virgin 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 tablespoon smoked paprika (preferred) or sweet paprika
- 2-3 tablespoons sherry vinegar or red wine vinegar
1 Sauté torn bread and almonds: 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 Process with remaining ingredients: 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.
3 Bake: Spread the sauce out on a rimmed sheet pan and bake in a 350°F 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.