Romesco Sauce
There's no two ways about it - this is delicious. Hailing from Catalunya in Northern Spain, this sauce is just PACKED with flavour!
From humble ingredients - overripe tomatoes, stale bread, a few almonds - you get a sauce that just delights the tastebuds. You can serve it with pretty much any meat, fish or vegetable and it will keep in your fridge for up to 3 weeks, making it one of the most versatile recipes in the world. Pictured is one of the dishes I made with this batch - grilled steak, romaine lettuce and tenderstem broccoli... yum!
Romesco Sauce
Makes 6-8 portions
3 tomatoes, halved
half bulb of garlic
50g blanched almonds
50ml olive oil, plus a little extra
1 tsp chipotle chilli flakes (or 1 tsp smoked paprika and pinch of chilli flakes)
50g jarred roasted peppers, roughly chopped
1 slice good quality bread, about 2cm thick
25ml sherry vinegar
sea salt and freshly ground black pepper
Preheat the oven to 180C/350F/gas 4. Put the tomatoes in a roasting tin, drizzle with oil and season liberally with salt and pepper. Toss to coat. Wrap the garlic in tin foil and add to the tin together with the blanched almonds.
Roast in the preheated oven for 10 minutes then remove the almonds. Return the tomatoes and garlic to the oven for a further 10 minutes. When the garlic is cool enough to handle, pop the cloves out of their skins.
Heat 1 tbsp oil in a frying pan oven a medium heat. Fry the bread on both sides until golden brown. Roughly chop and then add to a food processor together with the rest of the ingredients. Blitz until fairly smooth (or your desired consistency). Taste and season with salt and pepper as needed. If you find it is too spicy, you can add a little sugar and blitz again.
From humble ingredients - overripe tomatoes, stale bread, a few almonds - you get a sauce that just delights the tastebuds. You can serve it with pretty much any meat, fish or vegetable and it will keep in your fridge for up to 3 weeks, making it one of the most versatile recipes in the world. Pictured is one of the dishes I made with this batch - grilled steak, romaine lettuce and tenderstem broccoli... yum!
Romesco Sauce
Makes 6-8 portions3 tomatoes, halved
half bulb of garlic
50g blanched almonds
50ml olive oil, plus a little extra
1 tsp chipotle chilli flakes (or 1 tsp smoked paprika and pinch of chilli flakes)
50g jarred roasted peppers, roughly chopped
1 slice good quality bread, about 2cm thick
25ml sherry vinegar
sea salt and freshly ground black pepper
Preheat the oven to 180C/350F/gas 4. Put the tomatoes in a roasting tin, drizzle with oil and season liberally with salt and pepper. Toss to coat. Wrap the garlic in tin foil and add to the tin together with the blanched almonds.
Roast in the preheated oven for 10 minutes then remove the almonds. Return the tomatoes and garlic to the oven for a further 10 minutes. When the garlic is cool enough to handle, pop the cloves out of their skins.
Heat 1 tbsp oil in a frying pan oven a medium heat. Fry the bread on both sides until golden brown. Roughly chop and then add to a food processor together with the rest of the ingredients. Blitz until fairly smooth (or your desired consistency). Taste and season with salt and pepper as needed. If you find it is too spicy, you can add a little sugar and blitz again.
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