Romesco, which is a classic sauce originating from Spain, has a richly roasted flavor with classic hints of garlic and crunchy almonds. It's extremely easy to make and a hearty spread for french bread or topping for vegetables or your favorite grain. It can be made ahead of time and stored in your refrigerator for atleast 7 days. Enjoy this simple, ethnic sauce as part of any meal.
18 blanched almonds or almond slivers
3 cloves garlic, sliced
1 slice stale bread
2 ripe medium size tomatoes
2 large roasted red peppers, well-drained
2 tablespoons + 1 cup extra virgin olive oil
1/2 cup red wine or sherry vinegar (approximately)
1/4 tsp red pepper flakes or small hot pepper (optional)
This romesco sauce recipe makes about 2 cups of sauce.
Place almonds into food processor and process until finely ground. Pour a few tablespoons of virgin olive oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool on a plate or paper towel.
Cut tomatoes into quarters and sauté in same pan with garlic, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat. Once bread is cooled, tear into 6 pieces and process with the nuts. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.
While processor is running, slowly drizzle in the oil and vinegar. Add salt to taste.