Posted by: Jonjon | July 31, 2009

Sauce – Romesco Sauce 8/10 but could have less olive oil, less vinegar, and more toasted almonds



* 3 roma (plum) tomatoes, halved

* 1/2 large red bell pepper, quartered

* 6 cloves garlic

* 1/3 cup olive oil   80ml

* kosher salt to taste

* 1/2 slice bread

* 1/4 cup toasted whole almonds               35g

* 1/4 cup red wine vinegar             60ml

* 1/4 teaspoon Spanish paprika

* 1/2 pinch crushed red pepper flakes, or to taste

What to Drink?

1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.

3. Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.


This had a lot of flavor. I used normal tomatoes. Umm, yeah…the vinegar taste was subtle, but could have used less, because I’ve always found vinegar a bit pungent, especially white or red wine vinegar. The sauce was already good enough, but adding olive oil kinda made it worse. The toasted almonds were the best bits, but don’t grind them into powdered form, you have to leave almond pieces inside in order for the full flavor to develop . Adding the bread made the sauce chewy, but after grinding them down to nothingness it made no difference to the sauce, just made it more..without so much affecting the taste.SNC00197


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