Romesco Sauce
35
An easy yet tasty sauce is made with tomatoes, almonds, chili and garlic. Toss it with pasta, top it as a topping for hot dog... YUM!
Ingredients
| 2 | each |
tomatoes
vine-ripe, havled |
|
| ⅓ | cup |
almonds
slivered or whole |
* |
| 1 | each |
red chili peppers
seeded, optional |
* |
| 2 | cloves |
garlic
peeled |
|
| 1 | x |
olive oil
|
* |
| 1 | x |
salt and black pepper
to taste |
* |
| 1 | each |
roasted red bell peppers
|
|
| 1 | tablespoon |
sherry vinegar
|
|
| 1 | teaspoon |
sugar
|
Directions
Preheat the oven to 400℉ (200℃).
Place the tomatoes, almonds, chili if using, and garlic on a baking sheet.
Drizzle olive oil over, and sprinkle with salt and black pepper.
Roast for about 9 minutes or until the almonds are golden and aromatic.
Remove the skins from the tomato and chili if using, discarding the skins.
Transfer the skinned tomatoes, chili if using, almonds, garlic and the remaining ingredients into a food processor.
Process until well combined.
Serve or keep in an air-tight jar for up to at least 1 week.