Plain ol’ veggies can get a little boring. Add this savory romesco sauce to roasted vegetables, chicken or fish for an instant flavor boost.
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.