Romesco Sauce Recipe

🧂 Ingredients

• 1 large red bell pepper

  roasted and chopped
• 2 medium tomatoes

  sliced in half
• 6 medium garlic cloves

  peeled
• 1 slice Italian bread

  stale or lightly toasted
• 1/4 cup raw almonds
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• A few dashes of sea salt

Instructions

• 1 Slice the tomatoes and bell pepper in half. Set them onto a baking sheet.
• 2 Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it
  with the tomatoes and pepper.
• 3 Bake for 30 minutes at 400 degrees, or until the peppers and tomato skins loosen
  and char. Remove from heat and cool.
• 4 Heat a small pan to medium heat and dry roast the almonds about 5 minutes. Set
  into a food processor.
• 5 To the food processor, add bread and pulse a few times to break it all apart.
• 6 Peel the skins from the tomatoes, pepper and garlic and into the food processor
  they go with a bit of salt.
• 7 Process until a paste forms. It should be fairly wet.
• 8 Pour in olive oil in a stream while processing. Process until it smooths out.
• 9 Add vinegar and pulse.
• 10 Taste. Need more vinegar for zing? Need more salt? Adjust as you’d like and
  serve.

Nutrition Info