Name: Spanish Romesco Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 12
Ingredients: 1/4 cup extra virgin olive oil -; 1 1-inch thick slice of crusty bread, torn into pieces -; 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled) -; 5-6 garlic cloves, chopped -; 1 teaspoon salt -; 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded -; 1 8-ounce jar of roasted red bell peppers, drained -; 1 tablespoon smoked paprika (preferred) or sweet paprika -; 2-3 tablespoons sherry vinegar or red wine vinegar -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Spanish Romesco Sauce

1. 1/4 cup extra virgin olive oil -

2. 1 1-inch thick slice of crusty bread, torn into pieces -

3. 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled) -

4. 5-6 garlic cloves, chopped -

5. 1 teaspoon salt -

6. 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded -

7. 1 8-ounce jar of roasted red bell peppers, drained -

8. 1 tablespoon smoked paprika (preferred) or sweet paprika -

9. 2-3 tablespoons sherry vinegar or red wine vinegar -

How to cook deliciously - Spanish Romesco Sauce

1. Stage

Sauté the torn bread and almonds: Preheat the oven to 350°F. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.

2. Stage

Process with remaining ingredients: Place the contents of the sauté pan into a food processor with the remaining ingredients—tomatoes, roasted bell peppers, vinegar, smoked paprika, and salt. Purée until smooth.

3. Stage

Bake: Spread the sauce out on a rimmed sheet pan and bake in a 350°F oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store. To use romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto . Kept in a sealed container, romesco sauce will last for a week or more in the fridge. It freezes well, too.