Romesco Sauce

Romesco Sauce

Ingredients

1 large roasted red bell pepper from a jar

2 garlic clove, smashed

1/2 cup slivered almonds, toasted

1/4  cup tomato purée

1 tsp. tomato paste

2 Tbsp. chopped flat-leaf parsley

2 Tbsp. sherry vinegar

1 tsp. smoked paprika

1 tsp. cayenne pepper

1/2 cup extra-virgin olive oil (or more if too thick)

Fine sea salt and freshly ground black pepper

Preparation

Pulse 1 large roasted red bell pepper from a jar, garlic clove, smashed, slivered almonds, toasted, cup tomato purée,  tomato paste, chopped flat-leaf parsley,  sherry vinegar,  smoked paprika, and cayenne pepper in a food processor until very finely chopped.

With motor running, slowly add extra-virgin olive oil; process until smooth. Season with fine sea salt and freshly ground black pepper.

Do Ahead: Romesco can be made 1 week ahead. Cover and chill.

Adapted from a BonAppetite Recipe

Urban Cowgill  August 2024