Thursday, October 29, 2009

Romesco Sauce

Romesco sauce is a tomato- and nut-based Spanish condiment. Its smoky flavors go equally well with meat, seafood, and vegetables. While romesco traditionally contains hazelnuts in addition to almonds, I substituted pine nuts, which I prefer, for the hazelnuts. I served the romesco over broiled snapper fillets.

Romesco Sauce

  • 3 ripe tomatoes
  • 1/2 cup almonds
  • 1/2 cup pine nuts
  • 2 slices country bread
  • 10 cloves garlic, peeled
  • 3/4 cup olive oil
  • 1/2 cup sherry vinegar
  • 1 piquillo pepper, or 1 roasted red pepper
  • 1 tsp smoked paprika
  • salt, to taste
  1. Preheat the oven to 450F.
  2. Cut the tomatoes in half. Place, the tomato halves, garlic, nuts, and bread on a baking sheet and roast until the nuts begin to brown, about 10 minutes.
  3. Place the tomatoes, garlic, nuts, and bread in the bowl of a food processor and pulse until they are well blended and there are no large chunks.
  4. Add the olive oil, vinegar, roasted pepper, and paprika to the food processor and pulse until well blended. Pour the romesco into a large bowl and taste for salt.
  5. Refrigerate the romesco for at least 8 hours or overnight to let the flavors meld. Serve it at room temperature.

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