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Romesco Sauce
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
"Spanish sauce made with roasted tomatoes, red bell pepper, and toasted almonds."
Ingredients:
  • 6 roma (plum) tomatoes, halved
  • 1 large red bell pepper, quartered
  • 12 cloves garlic
  • 0.66666668653488 cup olive oil
  • kosher salt to taste
  • 1 slice bread
  • 0.5 cup toasted whole almonds
  • 0.5 cup red wine vinegar
  • 0.5 teaspoon Spanish paprika
  • 1 pinch crushed red pepper flakes, or to taste
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and prepare a baking sheet by lining it with aluminum foil.
  • Arrange the tomatoes, bell pepper, and garlic on the baking sheet. Drizzle with olive oil and season with kosher salt. Roast in the preheated oven until garlic is golden brown, around 15 to 20 minutes. Let the vegetables cool for 10 minutes. Meanwhile, toast the bread slice in the oven until golden brown. Cool before serving.
  • Transfer all the vegetables and their juices from the pan into a food processor or blender. Add broken bread, toasted almonds, vinegar, paprika, and red pepper flakes. Blend until finely ground while gradually pouring in the remaining olive oil. Season with extra salt to taste.

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