How To Make Romesco Sauce | Tasting Table Recipe
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 plum tomatoes, blanched, peeled and seeded 
  • 1 clove garlic, smashed
  • 3 tablespoons almonds, toasted
  • 3 tablespoons skinned hazelnuts, toasted 
  • 1 tablespoon aged sherry vinegar 
  • 2 teaspoons dried chile flakes, preferably Espelette
  • 1 teaspoon Spanish smoked paprika (pimentón)
  • 5 red bell peppers, roasted, peeled and seeded
  • Salt, to taste
Directions
  1. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the tomatoes and cook until soft and saucy, about 8 minutes. Transfer to a small bowl and set aside.
  2. In a mortar and pestle or food processor, pound or pulse the garlic into a paste. Add the almonds, hazelnuts, sherry vinegar, chile flakes and smoked paprika and crush into a coarse paste. Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue smashing until a coarse sauce forms. Season with salt. Serve with grilled fish, charred leeks or eggs.