If you've been searching for an incredible, versatile sauce that amps up the WOW factor and can be slathered on absolutely everything, this is it. Simple, full bodied, and super flavourful, this is an amazing back pocket recipe - perfect on pizza, 'meat'ball subs, roasted vegetables, burritos, tofu scramble or baked potatoes.
Surprisingly quick, this sauce packs a lot of punch! Serve it on hot pasta with crusty bread and a green salad for an effortless, summer meal.
Enjoy!
x Tracy
The Best Romesco Sauce
INGREDIENTS
- ½ cup raw almonds, roasted
- 6 cherry tomatoes, roasted
- 3-4 cloves garlic, roasted
- 1 tsp oil
- 1 red pepper, roasted (jarred)
- 2 tbsp bread crumbs
- ¼ cup parsley, chopped
- 2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp cayenne pepper
- ¼ cup less 1 tbsp olive oil
INSTRUCTIONS
- Preheat oven to 375 F.
Place almonds, garlic cloves, and whole cherry tomatoes on an oven-proof pan and drizzle with 1 tsp oil. Place in the oven and roast for about 10 minutes until the almonds start to brown - remove the almonds and set aside. Continue roasting the tomatoes and garlic until the tomatoes blister and get juicy. Remove from oven and add to the food processor bowl. - Meanwhile, place roasted red pepper (jarred or just roast one in the oven along with the almonds and tomatoes), roasted almonds, bread crumbs, parsley, sherry vinegar (or any acid eg. lemon), paprika, salt, and cayenne in the bowl of a food processor. Puree until blended. Drizzle the oil into the food processor while the motor is running. I kept my sauce a bit chunky - but blend to your preference. Taste and adjust seasoning as needed.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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