Perfect Romesco Sauce
Servings: 1 pint
Ingredients
- 1 tbsp extra virgin olive oil, plus more for roasting the veggies
- 2 red bell pepper.
- 2 medium tomatoes
- 1 whole garlic head sliced horizontally about a third of the way through to expose the whole cloves
- 1 slice of crusty day-old or toasted bread about a 2 ounce slice
- 1/4 cup toasted almonds
- 1/2 tsp salt, plus more for roasting veggies
- 2 tbsp parsley rough chopped
- 2 tbsp basil (optional) rough chopped
- 1 tsp sherry vinegar
- 1 tsp red wine vinegar
Instructions
- Preheat oven to 400 degrees. Place the bell peppers, tomatoes, and halved garlic head on a sheet pan and drizzle generously with olive oil and sprinkle with salt. Roast for about 20-25 minutes. Use tongs once or twice through the cooking process to turn the ingredients to make sure everything is evenly browned. Allow to cool a bit before handling.Peel off any skin from bell peppers that has become separated from the meat and also remove the stem and seeds. Use your fingers to squeeze the whole roasted cloves of garlic from their skins. Place the peppers and garlic in the bowl of a food processor along with the tomatoes, almonds, herbs, olive oil, salt and vinegars. Purée until smooth then add the bread, cut up into small pieces. Allow the bread to sit in the sauce for a couple minutes to soften then purée until the sauce is smooth. Add more salt or vinegar if needed. Enjoy immediately or store in the refridgerator for up to a week.