My Version of Romesco Sauce

Makes 3 cups

This is probably one of my favorite sauces to make and the most versatile. You can use it as a spread, dip or an addition to any protein or veggie for a burst of flavor. I made this sauce for the first time in culinary school after having it at a Spanish Tapas restaurant in Asheville, NC. I’ve since made it for my family during the holidays and dinners with my friends. I hope you make this sauce and get creative with how you pair it!

Ingredients

2 medium tomatoes, halved (or combination of 1 medium tomato and 16 sungold cherry tomatoes)
2 red bell peppers, roasted or a 12 oz jar of roasted red peppers, drained, coarsely chopped
1 head of garlic
1 medium onion, quartered
¼ cup of raw pecans or almonds
¼ cup of raw hazelnuts
1 ½ teaspoons of smoked paprika
1 ½ Tablespoons of sherry vinegar
1 cup of stale, dry bread, cut into 1 inch cubes (I like using a baguette)
½ cup of extra virgin olive oil, plus more for drizzling
Kosher salt
Fresh ground black pepper

Sauce Directions

1. Preheat oven to 400 F. Cut off the top of the garlic head exposing the cloves. Place on foil and drizzle oil on the cut side, season with salt and pepper. Bring the foil sides up to enclose the garlic to make a sealed packet.
2. Line a rimmed baking sheet with foil or parchment paper. Add the tomatoes, onion and garlic. Drizzle the tomatoes and onion with oil, season with salt and pepper. Roast until the tomato skins are wrinkled and start to burst, about 25-30 minutes. Remove the tomatoes and put in a bowl. Continue roasting the onion and garlic until caramelized and tender, about 15 minutes. Let cool before blending.
3. On a sheet tray, spread the nuts in a single layer and bake until golden brown, about 8-10 mins.
4. When tomatoes are cooled, gently squeeze out any extra liquid from the tomatoes and reserve for thinning out the sauce if it’s too thick later.
5. In the food processor, add tomatoes, onion, and roasted red peppers. Squeeze the garlic over the food processor to remove the cloves. Add the nuts, bread, vinegar, smoked paprika, and 1 teaspoon of salt. Pulse while adding the olive oil until the sauce is a chunky consistency, and add tomato juice if the mixture is too thick. Taste and add salt if needed.
6. Serve the sauce at room temperature. You can keep it in an airtight container for up to a week in the refrigerator.

Roasted Red Peppers Directions

1. Using a kitchen tong, place your red pepper directly on your gas burner over a medium flame. When the pepper begins to char and blister, rotate and continue until all sides are charred.
2. Put the peppers in a medium bowl and cover with plastic wrap. This will allow the pepper to steam and help loosen the charred skin. Uncover after 10 minutes.
3. Fill a small bowl with water; dip your fingertips in the water and then gently rub the skin off the pepper until all the charred skin is removed. Don’t run the peppers under water, you will lose all the roasted taste that you worked so hard to create!