Romesco
Prep: 20 min
Ready: ~1 hr
16
gluten-freehealthyveganvegetarian
The almonds connect this condiment to its roots in Catalonia, where it's used as a sauce for fish and chicken. A go-to dipping sauce for frites, as well as a garnish for roasted asparagus. Its uses are unlimited.
Ingredients
Makes 2 cups
- ¼ cup almonds
- ¼ cup hazelnuts
- 4 red bell peppers
- 1½ lb Roma tomatoes
- ¼ cup chopped fresh flat-leaf parsley
- 2 cloves garlic confit
- ½ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- On a rimmed baking sheet, spread out the almonds and hazelnuts in an even layer. Toast until lightly browned and aromatic, 10-12 minutes. Remove from oven and let cool.
- Increase the oven temperature to 450°F.
- Place the bell peppers and tomatoes on a rimmed baking sheet and roast, turning occasionally, until charred on all sides and starting to soften. Alternatively, you can use a grill or a grill pan. Transfer the vegetables to a bowl, cover with a kitchen towel, and allow them to steam. When cool enough to handle, slip off the skins with a towel and remove the seeds.
- In a food processor, combine the cooled almonds and hazelnuts, roasted vegetables, parsley, garlic confit, and olive oil. Process to make a coarse sauce with some chunks remaining. Add the vinegar and season with salt and pepper.