Romesco Sauce

Name: Romesco Sauce
Ingredients: 2 each tomatoes vine-ripe, havled; 13 cup almonds slivered or whole; 1 each red chili peppers seeded, optional; 2 cloves garlic peeled; 1 x olive oil; 1 x salt and black pepper to taste; 1 each sweet red bell peppers, roasted; 1 tablespoon sherry vinegar; 1 teaspoon sugar

9 ingredients

8 steps

Ingredients

2 each tomatoes vine-ripe, havled
13 cup almonds slivered or whole
1 each red chili peppers seeded, optional
2 cloves garlic peeled
1 x olive oil
1 x salt and black pepper to taste
1 each sweet red bell peppers, roasted
1 tablespoon sherry vinegar
1 teaspoon sugar

Directions

1

Preheat the oven to 400F (200C).
2

Place the tomatoes, almonds, chili if using, and garlic on a baking sheet.
3

Drizzle olive oil over, and sprinkle with salt and black pepper.
4

Roast for about 9 minutes or until the almonds are golden and aromatic.
5

Remove the skins from the tomato and chili if using, discarding the skins.
6

Transfer the skinned tomatoes, chili if using, almonds, garlic and the remaining ingredients into a food processor.
7

Process until well combined.
8

Serve or keep in an air-tight jar for up to at least 1 week.