Back in August of last year our cat Leopold had a scary incident where he couldn’t walk. After a visit with the neurologist and a MRI we decided that he was having a feline vestibular episode. While we were monitoring him for the week while he was visiting with the doctor and recovering, we were under a sort of house arrest and made a few recipes, including 45-second strawberry frozen yogurt. We also made a big pot of this romesco sauce to get us through lunches and dinners.
This sauce is very simple to make, yet has a depth of flavor that tops jarred sauce. We used it as pasta sauce, topped chicken with it, and even spread it on sandwiches.
Romesco Sauce Recipe
By January 15, 2016Published:
Inspired by Food52's non-recipe
- 2 red peppers seeds removed
- 5 medium tomatoes quartered
- sea salt
- olive oil
- 2 handfuls almonds skins removed
- 2 cloves garlic un-peeled
- splash vinegar
- Quarter 4 or 5 medium-sized tomatoes and 2 peppers, if roasting. Toss with olive oil and top with sea salt.
- Roast the tomatoes at 300° F. When the tomatoes start to brown, throw a couple handfuls of skinless, dried nuts (almonds, hazelnuts, and/or walnuts) into the baking dish. Roast nuts until they smell toasted.
- When the tomatoes are golden brown and nuts are nearing the toasty finish line, toss a couple of unpeeled cloves of garlic into the same baking dish and let them cook with the tomatoes until everything is ready.
- Throw the tray of tomatoes, nuts, and garlic, as well as the peppers, into the food processor and pulse. Drizzle in a half cup of extra-virgin olive oil while you continue processing. Add a splash of vinegar. Taste and add salt to your liking. Drizzle in more olive oil if you want your sauce thinner. Add another splash of vinegar if you want to give it an extra bite.
- Cuisine: European