Romesco sauce with roasted vegetables recipe
- 1 large or 2 medium tomatoes
- 1 roasted red pepper
- 1/3 cup olive oil plus more as needed
- 2 dried ancho chilies, seeds and veins removed, torn into small pieces
- 2 tablespoons blanched almonds
- 2 tablespoons hazelnuts, skins removed
- 1 (1 inch) slice country bread, cut into 1/2-inch cubes
- 2 garlic cloves, peeled and gently smashed
- 1-1/2 tablespoons sherry vinegar
- 1-1/2 tablespoons smoked hot paprika
- 1/4 teaspoon salt
- Roasted vegetables, such as cauliflower, asparagus, scallions
- Preheat 400 degrees F. Roast the tomatoes on a rimmed baking sheet for about 30 minutes, until tender. Peel the tomatoes and add the flesh and their juices to a food processor. Add the red pepper to the food processor.
- Heat oil in a 10-inch skillet over medium heat. When hot, add the ancho chilies and cook 30 seconds to 1 minute until they turn bright red. Remove with a slotted spoon and add to the food processor.
- Add the hazelnuts, almonds, bread and garlic to the skillet and cook stirring until the bread and garlic are golden, 2-3 minutes. Add the nut mixture and oil to the food processor.
- Add the vinegar, paprika and salt to the food processor. Puree until smooth. Thin with additional olive oil if needed.
- Serve drizzled over roasted vegetables.
To remove skins from hazelnuts, preheat the oven to 350 degrees F. In a baking pan toast hazelnuts for about 10 minutes or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely.
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