Name: Hearty Romesco Sauce
Yield: 0 cups
Ingredients: 2 large beefsteak tomatoes, cored; 2 large red bell peppers; 2 poblano peppers (choose peppers with a Scoville heat rating between 1000 2000); 1 head of garlic; Olive Oil; 1 inch slice one one inch thick slice of good white bread, cut into cubes; 1 and 1/2 cups almonds, blanched (whole, halved, or slivered all work); 1/4 cup hazelnuts, peeled; 1/2 teaspoon Spanish smoked paprika; 1/4 cup oil (hazelnut, almond, or olive oil); 3 tablespoons red wine vinegar; 1 tablespoon dry sherry; 2 tablespoons 2 4 tablespoons water (if needed to thin the sauce); Kosher salt; Ground black pepper

Serves: 0 cups

Ingredients: 15

A rich and flavorful sauce made with roasted vegetables, nuts, and bread, perfect for enhancing the taste of any dish.

Ingredients

2	large beefsteak tomatoes, cored
2	large red bell peppers
2	poblano peppers (choose peppers with a Scoville heat rating between 1000-2000)
1	head of garlic
	Olive Oil
1	inch slice one one-inch thick slice of good white bread, cut into cubes
1 ¹⁄₂	cups almonds, blanched (whole, halved, or slivered all work)
¹⁄₄	cup hazelnuts, peeled
¹⁄₂	teaspoon Spanish smoked paprika
¹⁄₄	cup oil (hazelnut, almond, or olive oil)
3	tablespoons red wine vinegar
1	tablespoon dry sherry
2	tablespoons 2-4 tablespoons water (if needed to thin the sauce)
	Kosher salt
	ground black pepper

Instructions

1.	Preheat the oven to 300 degrees Fahrenheit, preferably using the convection roast setting for faster cooking.
2.	Prepare the garlic bulb by cutting off the top, brushing it with oil, wrapping it in foil, and roasting it until the garlic becomes soft.
3.	Line a baking sheet with aluminum foil. Place the tomato halves cut side up, drizzle with olive oil, and roast until the tomatoes are well roasted and can easily slip out of their skins, usually taking about 30-40 minutes.
4.	Roast the red bell peppers until charred, using your preferred method. One option is to char them over a gas flame, then let them steam in a covered bowl for 30 minutes. Alternatively, you can use pre-peeled peppers from a jar as a time-saving alternative.
5.	Lightly toast the almonds and hazelnuts in a dry skillet, then set them aside to cool.
6.	In the same skillet, add a tablespoon of olive oil over medium-high heat. Sauté the bread cubes until golden brown, then remove from the pan and let cool.
7.	Once the roasted vegetables have cooled, peel off their skins and transfer them along with the nuts, bread, and paprika into a food processor. Blend until a smooth paste forms. Gradually add the oils, vinegar, and sherry. If the mixture is too thick, adjust the consistency by adding water until it easily slides off a spoon.
8.	Season the sauce with salt and pepper according to your taste. The Romesco sauce can be refrigerated and will keep well for up to a week.

Published on Jul 19, 2024 by Luminița