Recipe: Romesco Sauce Recipe

1004001_479492752135370_555226631_nThis is a Spanish sauce (as in from Spain, not south of the US border) that is amazing on many things, and has very familiar ingredients mixed in unexpected ways. Trust me – once you’ve had it, you’ll come up with excuses to make it again and again.

INGREDIENTS:

  • 1 tomato (about 6 ounces), quartered
  • 1 tablespoon plus 1 cup extra-virgin olive oil
  • 3 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • 1 4x4x1/2-inch slice crusty white bread, cut into 1/2-inch cubes
  • 1 red bell pepper
  • 1/2 cup almonds, toasted
  • 1/2 cup hazelnuts, toasted, skins rubbed off
  • 4 garlic cloves
  • 2 tablespoons red wine vinegar

(Note: If you don’t have hazelnuts, just double the amount of almonds)
Step 1 – Preheat oven to 400°. Place tomato in a small glass baking dish. Drizzle with 1 Tbsp. oil and scatter thyme sprigs over. Season with salt and pepper. Roast, stirring occasionally, until tomato is completely soft, about 30 minutes.
Step 2 – Scatter bread cubes over tomato. Roast until bread is light golden and crisp, about 10 minutes longer. Let cool slightly; discard thyme sprigs.
Step 3 – Meanwhile, char bell pepper directly over a gas flame or under broiler, turning occasionally with tongs, until blackened all over. Transfer to a large bowl; cover with plastic wrap and let stand for 15 minutes. Peel, stem, and core bell pepper.
Step 4 – Pulse remaining 1 cup oil, tomato mixture, bell pepper, and next 4 ingredients in a food processor until smooth. Add water by tablespoonfuls to thin, if desired.
Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.