Romesco sauce
This Spanish sauce is one of my favorites. Versatile and flavorful- it can be used alone as a dip, over pasta, or accompanying any entrée. It’s worth the effort!
6 Roma tomatoes, cut in half
1 Red pepper, cut in quarters
12 cloves garlic
2/3 C. Olive Oil
1 Slice bread
½ C. toasted almonds
½ C. red wine vinegar
½ teaspoon Smoked Paprika
1/8 teaspoon crushed red pepper flakes
Preheat oven to 425 degrees. Line a baking sheet with foil; paint with olive oil. Paint the tomatoes, pepper, and garlic with some of the olive oil, and sprinkle with kosher salt. Bake until garlic is golden brown- about 15 minutes. Remove and cool for 10 minutes. While they are cooling, toast the bread in a hot skillet- flipping to brown both sides. Cool, then tear into pieces. Process the veggies and the bread together along with the remaining ingredients. Taste and adjust the salt. Amazing served warm or cold.
6 Roma tomatoes, cut in half
1 Red pepper, cut in quarters
12 cloves garlic
2/3 C. Olive Oil
1 Slice bread
½ C. toasted almonds
½ C. red wine vinegar
½ teaspoon Smoked Paprika
1/8 teaspoon crushed red pepper flakes
Preheat oven to 425 degrees. Line a baking sheet with foil; paint with olive oil. Paint the tomatoes, pepper, and garlic with some of the olive oil, and sprinkle with kosher salt. Bake until garlic is golden brown- about 15 minutes. Remove and cool for 10 minutes. While they are cooling, toast the bread in a hot skillet- flipping to brown both sides. Cool, then tear into pieces. Process the veggies and the bread together along with the remaining ingredients. Taste and adjust the salt. Amazing served warm or cold.