Name: Simple Romesco Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 1 large red bell pepper, plus 1 spicy red pepper (or 8-10 red jalapenos); 3 vine ripened tomatoes; 1 large garlic clove, peeled; 1/2 cup toasted almonds; 2 slices white bread, toasted and torn into pieces; 1 tbsp white wine vinegar; 1/4 cup olive oil; salt to taste

1

Preheat oven to 450. Roast tomatoes and peppers until beginning to char, 10 minutes.

2

Allow peppers and tomatoes to cool. Halve the peppers and remove the skin and seeds. Half the tomatoes and remove the skin.

3

Add almonds and garlic to the bowl of the food processor and process until broken down to a paste. Add tomatoes, peppers, vinegar and a few pieces of the toasted bread and process until a sauce begins to form. With the food processor on, drizzle in olive oil.

4

Scrape down the sides of the food processor bowl. Taste the sauce and add salt as needed. Assess the thickness of the sauce; if it seems runny, add more pieces of toasted bread and process until smooth.

5

Serve the romesco sauce on crostini, with fish or chicken, or just about anything. You can store it in the fridge up to 2 days.

Simple Romesco Sauce

Ingredients

8 Ingredients

Instructions

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