Romesco
Serves 4
What to Pair With
A Versatile Condiment from Spain
Romesco sauce hails from the Catalonia region of Spain and was originally serves with fish. This sauce, however, is super versatile and should be part of your cooking repertoire along with pesto and chimichurri.
Make it thick and spread it on bread as an appetizer, thin it out and toss with pasta, or serve it as I did along side some grilled steak. To mimic the flavors of the sauce, I tossed some vegetables with reserved toasted almonds and fresh cherry tomatoes. Enjoy!!
Ingredients
Preparation
Preheat oven to 350 degrees.
Toss the tomatoes and garlic in 1 tbsp olive oil.
Spread the tomatoes and garlic on a sheet pan and cook until slightly charred and shrunken, about 30 min.
On a separate sheet pan, add the almonds and place in oven until toasted, about 10 min.
Transfer the tomatoes, garlic, and almonds to a blender.
Add the roasted pepper, bread, spice, salt and vinegar.
Turn on the blender and slowly add enough oil until the sauce is combined, thick and spoonable.
Add more oil if you want a looser sauce.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!