Romesco-Style Tomato Sauce
A savory and versatile sauce with a perfect balance of flavors, ideal for enhancing dishes like grain bowls, cheeseboards, and seafood.
Ingredients
| 2 | tomatoes, or two 14oz cans (fire-roasted works well here) |
|---|---|
| 1 | onion, peeled |
| 2 | red peppers, or one large pepper |
| 3 | tablespoons whole almonds, unsalted |
| 2 | tablespoons butter |
| 3 | tablespoons olive oil |
| 1 | teaspoon smoked paprika |
| 3 | tablespoons dry sherry |
| salt and pepper, to taste |
Instructions
| 1. | Begin by charring the peppers. Using tongs, char the peppers whole over a gas burner until lightly blackened. Alternatively, you can use the broiler for this step. Once charred, place the peppers in a bowl and cover them with plastic wrap, allowing the smoke to infuse the flesh. |
|---|---|
| 2. | In a blender, combine the garlic, onion, tomatoes, and almonds until smooth. Don't worry if the almonds don't blend completely; their texture adds a delightful element to the sauce. |
| 3. | After the peppers have cooled slightly, remove the flesh from the core and add it to the sauce mixture. There's no need to peel the peppers. |
| 4. | Transfer the blended sauce to a saucepan. Add olive oil, butter, 2 tablespoons of sherry, smoked paprika, salt, and pepper. Simmer gently for 35-45 minutes, ensuring to cover the sauce to prevent spattering. |
| 5. | Taste the sauce and adjust the seasoning with more sherry, salt, and pepper to your preference. This Romesco-style sauce is a delicious accompaniment to various dishes, offering a delightful flavor profile that complements grain bowls, cheeseboards, and seafood wonderfully. |
Published on Jul 20, 2024 by Luminița