Romesco

Name: Romesco
Ingredients: 4 red bell peppers, halved lengthwise and seeded; 2 plum tomatoes, halved lengthwise; 2 tablespoons sliced almonds; 1 tablespoon harissa; 1 teaspoon chopped garlic; 2 teaspoons lemon zest; 2 tablespoons fresh lemon juice; 1 cup extra-virgin olive oil; 1 tablespoon sherry vinegar; Salt; Freshly ground black pepper

11 ingredients

4 steps

Ingredients

4 red bell peppers, halved lengthwise and seeded
2 plum tomatoes, halved lengthwise
2 tablespoons sliced almonds
1 tablespoon harissa
1 teaspoon chopped garlic
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
1 tablespoon sherry vinegar
Salt
Freshly ground black pepper

Directions

1

Place pepper halves, skin-side up, on a foil-lined baking sheet. Broil, 5 inches from heat, 10 minutes or until skins are blistered and blackened. Let stand 5 minutes, peel, and set aside.
2

Place tomato halves on a foil-lined baking sheet. Bake at 400° for 15 minutes or until tender; set aside.
3

Place almonds on a baking sheet, and bake at 400° for 3 minutes or until toasted.
4

Process roasted vegetables, almonds, and next 4 ingredients in a food processor until smooth. Add olive oil and vinegar; process until well blended. Season to taste with salt and pepper.