Romesco is a classic sauce originating from Catalonia, Spain. It is typically made from roasted tomatoes and garlic, toasted almonds, or hazelnuts, olive oil, and nyora peppers. Day old bread toasted in olive oil is used to thicken the sauce. This version uses almonds, roasted red peppers (from a jar to keep it simple) and smoked paprika. The sauce comes together quickly in a food processor. I like to eat Romesco with grilled vegetables, potatoes, crusty bread, or as a sandwich spread. I think the recipe is a bit forgiving. If you have more tomatoes and less peppers, you could make it work. Really it's just about balancing the flavours. A bit of acidity, seasoned with salt and pepper, a bit of smoked paprika and bread as needed to thicken. I always take a taste and adjust these things until it seems balanced.
I made this sauce and then prepared the following things for a simple tasty meal (pictured/linked below.)
Yield: about 3 cups
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