Smoky Romesco Sauce Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
2 cups
Ingredients
  • 2 red bell peppers
  • 4 large vine tomatoes
  • 2 garlic cloves
  • 3 tablespoons olive oil, divided
  • Salt, to taste
  • ½ cup whole almonds
  • ½ teaspoon smoked paprika
  • 2 teaspoons sherry vinegar
Directions
  1. Preheat the oven to 350 F.
  2. Roughly cut the bell peppers into large segments and place them in a roasting tray with the vine tomatoes and the garlic cloves. Drizzle with 2 tablespoons olive oil and season with salt. Place the tray into the preheated oven to roast for 25 minutes, until the skin on the peppers and tomatoes is blistered.
  3. Heat a frying pan to medium-high heat. Dry toast the almonds for 3-4 minutes until they begin to color and smell roasted.
  4. Remove the roasting tray from the oven and allow the vegetables to cool for 5-10 minutes. When they're cool enough to handle, peel the skins off the bell peppers and peel and deseed the tomatoes.
  5. Place the veggies in a food processor with the roasted garlic cloves, toasted almonds, smoked paprika, and sherry vinegar.
  6. Pulse the food processor to blend the ingredients together, until a thick, textured sauce forms.
  7. Serve as an accompaniment to fish, chicken, or vegetables, in a sandwich, or mixed with pasta.