Directions:
- *Large tomatoes were quartered, medium sized halved and cherry tomatoes left whole for roasting.
- Preheat the oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper. It's best to use a roasting pan with higher edges and not a cookie sheet (unless that's all you own.).
- Put the peppers on the baking sheet. Put the tomatoes, cut-side up, on the baking sheet and tuck in garlic and a bay leaf. Drizzle with olive oil.
- Roast about half an hour or until peppers are evenly blackened and tomatoes have shriveled to a deep russet red.
- Depending on the size of the tomatoes and peppers, they may cook at different rates. Remove the peppers as they blacken.
- (I know you're not supposed to do this, but I skipped peeling the bell peppers. The taste of the final product did not suffer in the least.)Put the peppers on a plate and cover with an upturned bowl until cool enough to handle. Rub off skins and seed the peppers.
- Discard the bay leaf. Squeeze garlic out of papery husk. *REMOVE* the cinnamon stick. Process the tomatoes and bell peppers including the liquid that is left over from roasting, in a food processor, blender, or with an immersion blender along with the paprika, cayenne, smoked salt, ground chipotle powder, ginger, cumin, cloves and hazelnuts/almonds.
- With the motor running, gradually add the vinegar, then the olive oil until it is pureed. Season with salt and pepper.
- Store airtight in the refrigerator for up to a week. I often will float a bit of olive oil over the top to keep the air out.
- If the Romesco lasts longer than that, you didn’t really like it.
- Tastes best warm or at room temperature.
- My serving suggestion: I baked a loaf of Marianne Baguette - Traditional Rustic French Bread and spooned some of the romesco on the bread, followed by a scatter of Turkish feta, minced fresh cilantro and fresh winter savory and a shake of cracked black pepper.
- Yield is estimated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.88 Kcal (858 kJ) | ||
| Calories from fat | 173.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.25g | 30% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 81.45mg | 3% | |
| Potassium | 314.07mg | 7% | |
| Total Carbs | 6.93g | 2% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 43.4mg | 72% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.2mg | 73% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.67 Kcal (526 kJ) | ||
| Calories from fat | 106.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.81g | 30% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 49.96mg | 3% | |
| Potassium | 192.64mg | 7% | |
| Total Carbs | 4.25g | 2% | |
| Sugars | 2.58g | 17% | |
| Dietary Fiber | 1.3g | 8% | |
| Protein | 1.34g | 4% | |
| Vitamin C | 26.6mg | 72% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 8.1mg | 73% | |
| Calcium | 14mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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