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.
- 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
- Preheat the oven to 450F.
- 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.
- 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.
- 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.
- Refrigerate the romesco for at least 8 hours or overnight to let the flavors meld. Serve it at room temperature.