Romesco Sauce

Name: Romesco Sauce
Ingredients: 1 medium tomato, halved crosswise and seeded; 1 small red bell pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 3 tablespoons sliced almonds; 1 garlic clove, minced; 1 teaspoon crushed red pepper; 3 tablespoons coarse dry bread crumbs; 2 tablespoons sherry vinegar; Salt and freshly ground pepper

9 ingredients

11 steps

Ingredients

1 medium tomato, halved crosswise and seeded
1 small red bell pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds
1 garlic clove, minced
1 teaspoon crushed red pepper
3 tablespoons coarse dry bread crumbs
2 tablespoons sherry vinegar
Salt and freshly ground pepper

Directions

1

Preheat the broiler and broil the tomato and bell pepper until the skins are charred.
2

Transfer the pepper to a bowl, cover with plastic wrap and let steam for 5 minutes.
3

Peel the vegetables and discard the charred skins, seeds and stem.
4

Coarsely chop the tomato and pepper and add them to a food processor along with any accumulated juices.
5

In a small skillet, heat the oil.
6

Add the almonds and cook over moderate heat, stirring, until slightly golden, about 3 minutes.
7

Add the garlic and crushed red pepper and cook for 1 minute.
8

Stir in the bread crumbs and remove from the heat.
9

Scrape the mixture into the food processor and puree until smooth.
10

Blend in the vinegar.
11

Scrape the sauce into a bowl and season with salt and pepper.