Originally from Tarragona, Spain, this sauce was made by the Fisherman of Northeast Spain, for an accompaniment with his seafood. Since then, the Romesco sauce has proved to be a great pairing with seafood. It is also served with meat recipes and vegetable recipes. Moreover, if combined with roasted red peppers, ground almonds, olive oil and vinegar, it makes for a smooth rich sauce which can be spread over garlic bread and relished.
Time taken: 35 min
Blanched almonds: 12
Garlic: 1 head
Stale bread: 1 slice
Large tomato: 1
Well-drained roasted red peppers: 2 large
Extra virgin olive oil: 1 cup
Sherry vinegar: 1/2 cup
Red pepper flakes or small hot pepper (optional): 1/4 tsp
- Rub off the excess dry skin from garlic head and roast it. Place it on a baking sheet and add a little olive oil on top. Roast this in an oven at 300F for 20 minutes until the garlic is soft and roasted from the inside.
- Peel the blanched almonds and make sure they are completely dry after blanching. Grind the hazelnuts and almonds in a food processor to turn into a fine powder.
- Fry the bread in a few tablespoons of virgin oil placed in a small pan till it is browned. Remove it from the heat and allow it to cool on a paper towel or a plate.
- Cut the tomatoes into quarters and sautÃ© for some 4-5 minutes in the same pan by adding some extra oil if needed.
- Remove the pan from heat.
- After the bread is cooled, tear it into 6 pieces and process with the nuts. Add the sauted tomatoes and continue to process.
- Squeeze in roasted garlic from the skins into the processor. Add roasted red peppers and other ingredients into the processor and process the ingredients into a thick puree.
- With the processor running, add in oil and vinegar. Add salt to taste.
The sauce can be served with meat, fish, poultry or vegetables and stored in the refrigerator for upto 7 days.