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A tantalizing twist on the classic Romesco sauce, this recipe boasts homegrown tomatoes, roasted red peppers, and toasted almonds. Elevate your dishes with this authentic Spanish delight infused with Mediterranean flavors.
Type of Cuisine:
Mediterranean
Prep Time: 20 Minutes.
Cook Time: 30 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 medium-sized red bell peppers | |
| 3 ripes tomatoes | |
| 1/2 cup peeled and toasted almonds | |
| 1 cup stale bread cubes, preferably crusty bread | |
| 6 cloves of garlic, roasted | |
| 2 tablespoons olive oil | |
| 2 tablespoons red wine vinegar or sherry vinegar | |
| 1 1/2 teaspoons smoked paprika | |
| 1/2 teaspoon cayenne pepper (optional, for heat) | |
| 3-4 small pieces sun-dried tomatoes, (optional) | |
| 2 tablespoons pepper paste (such as red pepper or ajvar) for color and flavor | |
| Salt to taste |
Preparation
1
Preheat your oven to 400°F (200°C).
On a baking sheet, place the red bell peppers, tomatoes, and garlic. Lightly drizzle with olive oil and season with a pinch of salt
2
Roast the vegetables in the oven for about 40 minutes or until their skins are charred and blistered, turning them halfway through for even roasting.
Once roasted, remove from the oven and allow the vegetables to cool.
3
After cooling, peel the skin off the peppers and tomatoes. It should come off easily.
4
In a food processor or blender, combine the roasted peppers, tomatoes, toasted almonds, roasted garlic, olive oil, red wine vinegar or sherry vinegar, smoked paprika, cayenne pepper (if using), sun-dried tomatoes (if using), pepper paste, and stale bread cubes.
5
Blend until you achieve a smooth and creamy consistency. If the sauce is too thick, you can add a splash of water to get your desired texture.
Taste and adjust seasoning as needed. Add more salt, vinegar, or spices to your liking.
6
Transfer the Romesco sauce to a serving bowl and allow it to rest for at least 1 hour before serving. This resting period lets the flavors meld together beautifully. Enjoy!
Recipe Tips & Suggestions
Storage, Freezing instruction:
Storage: To store your Romesco sauce, transfer it to an airtight container or jar and refrigerate. It can be kept in the refrigerator for up to 5 days. The flavors will continue to meld together, making the sauce even more delicious over time.
Freezing: If you have extra Romesco sauce or want to make a larger batch, freezing is a great option. Place the sauce in a freezer-safe container or freezer bags, ensuring there is some room for expansion. It can be frozen for up to 3 months. Thaw the sauce overnight in the refrigerator before using. Keep in mind that the texture may slightly change after freezing, but the flavors will remain intact.