Wednesday, April 20, 2011

Romesco Sauce

It's official. I am obsessed with Romesco sauce. It's just so delicious - a toasty blend of almonds and savory ingredients - perfect as a dip for crudite, a sauce for roasted veggies, or a topping for a veggie burger. Make some and enjoy!

1 slice crusty country bread (such as panella)

olive oil for frying

1/2 cup blanched almonds, toasted

1 clove garlic

1 teaspoon crushed red pepper flakes

4 ripe plum tomatoes

1 tablespoon parlsey

1 teaspoon sweet paprika

1 red bell pepper, roasted and peeled

2 tablespoons apple cider vinegar

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper

Toast almonds in a hot oven, and set aside. Fry bread in a little olive oil, and set aside to cool. When almonds and bread have cooled, place them in the bowl of a food processor fitted with the metal blade. Add garlic and red pepper flakes. Pulse 5 or six times to combine. Add tomatoes, parsley, paprika, roasted bell pepper and apple cider vinegar. Turn the machine on and process to combine well. With the machine running, add olive oil. Taste and season with salt and freshly ground pepper. Sauce can be made in advance and refrigerated for up to 48 hours.


June said...

I've come to the conclusion that as much as I LOVE reading all your recipes, I really would love for you to cook all of these yummy dishes for me LOL!

The best part about your blog, Trish is that you make so many very interesting veggie dishes that are so much more than just meatless things! Very inspiring

Local Girl Makes Food said...

We had the romesco sauce at Easter dinner today, with a huge platter of roasted vegetables - spring vidalia onions, asparagus, mushrooms, potatoes, green beans and carrots. It was enjoyed by veggies and omnivores alike, and looked really beautiful.

I am glad you like the recipes, June...please try them and let me know how it goes!