This easy Romesco Sauce is smokey, delicious, and so versatile ... serve it over pasta, veggies, as a dip, and more!
to 8 servings (1 ½ cups)
crushed red pepper flakes
roasted red peppers
(about 2 peppers)
(or white wine vinegar)
extra virgin olive oil
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
Score tomatoes with a knife, making a small X on their top and bottom. Place on baking sheet.
Roast tomatoes for 10 minutes, then flip. Cook for 10 to 15 minutes more, or until skin is wrinkled and lightly charred in spots.
When tomatoes are cool enough to handle, remove skin. Core tomatoes and remove seeds. Blot dry with a paper towel, then roughly chop.
In the meantime, place almonds in a small pan over medium heat. Cook, stirring often, until toasted. Remove from heat and cool.
Place garlic in a food processor and mince.
Add cooled almonds and crushed red pepper flakes to garlic. Process until almonds are finely ground.
Remove red peppers from jar and blot dry with a paper towel; roughly chop. Add to garlic mixture, along with tomatoes, smoked paprika, and salt (to taste). Process until smooth.
With motor running, add vinegar and olive oil. Process until sauce is thickened.
Season Romesco Sauce to taste with additional salt, if desired.
Serve sauce immediately or refrigerate until ready to use.
Tried this recipe?
Romesco Sauce https://hellolittlehome.com/easy-romesco-sauce-salsa-romesco/