Romesco Sauce

Cooking Time: 50 mins

Serves: 4

Difficulty: Easy

Added By: Scott Brown

INGREDIENTS

1/4 cup blanched almonds
1/4 cup hazelnuts
1 whole garlic
1 slice stale bread (Ciabatta works well)
3 ripe medium size tomatoes
2 large red bell peppers
1 Tbs extra virgin olive oil
1/3 cup red wine vinegar (approximately)
1 chili

This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses—it’s served with salads, grilled vegetables, meat, chicken, or fish, or stirred into fish stews. Try it tossed with pasta or as a sandwich spread. It keeps in the refrigerator for at least a week.

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METHOD

1.  First we need to roast the peppers and garlic. Roast the garlic by rubbing off excess dry skin, then place on a baking tray and drizzle a bit of olive oil on top. Cut the bell peppers in half and remove the seeds, drizzle with oil and place on the tray with the garlic. Roast in the oven at 180C until the peppers and garlic are well caramelized but not burnt, about 45 minutes.

2.  heat about 1 Tbs. olive oil in a small sauté pan over medium heat. Toast the almonds and hazelnuts in the pan, shaking the pan or stirring so they don’t burn, until golden brown, 5 to 6 minutes. Cool the nuts on a paper towel and then put them in the food processor.

3.  Place the bread in the same sauté pan and toast until each side is golden brown. Set aside to cool.

4.  Cut the tomatoes into quarters and sauté in the same pan, add a little oil if needed. Sauté for 4-5 minutes. Remove pan from heat and take the skin off the tomatoes, it should lift off easily.

5.  Once bread is cooled, tear into 6 pieces and process with the nuts. Add sautéed tomatoes and continue to process. Remove the garlic and peppers from the oven, the pepper skins should be slightly wrinkled and peel off easily. Squeeze roasted garlic from the skins and add into the processor with the peppers. Process until ingredients are a thick puree.

6.  While processor is running, slowly drizzle in the oil and vinegar. If the sauce is looking too thick add a little more oil. Add salt to taste.

7.  Serve with meat, fish, poultry or vegetables