Romesco

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Spread the halved tomato, blanched almonds, torn bread, and garlic cloves on a small tray. Toasting these ingredients together builds the characteristic nutty, smoky depth while keeping the recipe within 30 minutes.

2. 2

   Roast for 10-12 minutes, shaking the tray once halfway through, until the almonds are golden, the bread is crisp at the edges, the garlic is softened, and the tomato has collapsed slightly. Watch closely in the last few minutes so the almonds and bread do not burn.

3. 3

   Let the roasted ingredients cool for about 3 minutes, just until safe to handle. Brief resting helps preserve a brighter flavor and prevents excess steam from thinning the sauce.

4. 4

   Add the roasted tomato, almonds, bread, and garlic to a blender with the roasted red peppers, extra-virgin olive oil, sherry vinegar, sweet smoked paprika, hot smoked paprika, fine sea salt, and black pepper.

5. 5

   Blend until mostly smooth but still slightly textured, scraping down the sides once or twice. If needed, add 1-2 teaspoons of water to loosen it, but keep the sauce thick enough to spoon rather than pour. Taste and adjust with a little more salt or vinegar if you want a sharper finish.

6. 6

   Spoon the romesco into a bowl or onto plates. Finish with a drizzle of extra-virgin olive oil and the finely chopped almonds for texture. Serve at room temperature with grilled vegetables, potatoes, or crusty bread.

Nutrition per serving

Notes

• •Using jarred roasted peppers makes this beginner-friendly and keeps the recipe within 30 minutes.
• •For a looser sauce for spooning over vegetables, blend in a little warm water, 1 teaspoon at a time.
• •Romesco keeps well in the fridge for up to 4 days in a sealed container; bring to room temperature before serving for the best flavor.
• •If you prefer a milder garlic flavor, roast the garlic until very soft as written; for a sharper version, add one clove raw instead.

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