Mmmm Roasted Romesco Sauce |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Fast, easy & yum! Great to have in the fridge - let come to room temp before saucing flash sauteed shrimp or roasted white-fleshed fish. We've used on sandwiches when out on the boat for the day! Mmmmm! Better than mayo & mustard!! We tend to do battle over salt in our house, hence the salt recommendation. Enjoy! Roasting the tomatoes takes the longest - sometimes I will roast the garlic to mellow it for friends who are put off by fresh garlic. This sweetens the sauce somewhat. I use whatever chewy unbleached bread I happen to have on hand (French, Italian, ciabatta, sourdough) Can be made with filberts but we prefer pine nuts. Did not include overnight rest as it is not mandatory to enjoy this sauce. Ingredients:
5 roma tomatoes, halved |
2 slices bread, chewy each about 1 inch thick |
1/2 cup whole almond |
1/2 cup pine nuts |
10 garlic cloves |
2 pimientos or 2 roasted red peppers |
1/2 cup red wine vinegar |
3/4 cup olive oil |
2 teaspoons paprika |
1 teaspoon dried red pepper (optional) |
2 teaspoons kosher salt |
Directions:
1. Preheat oven to 375 degrees F.
2. Drizzle tomatoes & bread with olive oil, salt & fresh-ground black pepper then roast on foil-covered cookie sheet for 40 minutes. Add almonds & pine nuts to cookie sheet for last 10 minutes of roasting time. Check after 6-8 minutes to make sure nuts not burning.
3. Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the next five ingredients. Pulse until well combined.
4. Add salt 1/2 teaspoon at a time, to taste. This sauce is best if allowed to rest a day after preparation so the flavors can develop. Garlic becomes more pronounced with overnight rest.
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