Romesco sauce

Romesco sauce

By
From
Real Food by Mike
Makes
225 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tomato
60ml extra-virgin olive oil
2 garlic cloves, peeled and chopped
2 dried chillies, seeded and refreshed in warm water for 15 minutes to rehydrate
60g whole tinned piquillo peppers
15g crustless sourdough bread, cut into 2 cm slices, fried in a little extra-virgin olive oil
30g almonds, toasted
60g hazelnuts, toasted
1 teaspoon red-wine vinegar
1/2 bunch flat-leaf parsley, leaves picked and chopped

Method

  1. Preheat the oven to 200°C.
  2. Put the tomato in a roasting tin and drizzle over a quarter of the olive oil. Roast for 10 minutes or until the skin blisters and the tomato is soft. Remove the tomato from the oven and allow it to cool so you can handle it with your fingers. Peel the skin from the tomato and discard. Cut the tomato in half and squeeze out the seeds so all you have left is the flesh. Reserve the oil.
  3. In a blender, blitz the garlic, soaked chillies and piquillo peppers to form a smooth paste. Add the tomato, followed by the bread, then the nuts, pulsing after the addition of each ingredient into a smooth texture. Use the vinegar to loosen the mixture. Slowly trickle in the reserved olive oil from the tomato and the remaining olive oil to form a smooth sauce – you’re looking for the consistency of mayonnaise. Pulse through the chopped parsley and season with salt and freshly ground black pepper.
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