Romesco sauce

Romesco sauce

By
From
Chefs Eat Toasties Too
Makes
600 g
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
1 tablespoon light olive oil
1 garlic bulb, top trimmed off
1 large red capsicum
50g blanched almonds, toasted
200g tinned whole tomatoes
2 tablespoons arbequina olive oil
1/2 teaspoon salt flakes
1 tablespoon sherry vinegar
1 teaspoon smoked paprika

Method

  1. Preheat the oven to 180°C.
  2. Rub the light olive oil onto the cut piece of the garlic bulb then wrap the bulb tightly in foil. Roast the garlic in the oven for 1 hour. Remove from the oven and set aside in the foil.
  3. Use a blowtorch, or the open flame of a gas stove burner, to burn and blister the entire surface of the red capsicum. Place it in a bowl and cover tightly with plastic wrap for a few minutes to sweat. Remove the plastic wrap and rub the charred skin away with your fingertips. Use some water to wash away all the black bits and then cut the capsicum in half, discard the seeds and roughly chop the flesh.
  4. Squeeze the garlic flesh from the bulb into a blender or food processor. Add the almonds and blitz for 1 minute. Add the remaining ingredients and process on low speed until you have a coarse-textured sauce. Reserve in the refrigerator until needed. It will last for up to 1 week.
Tags:
Toasties
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