Tomato Romesco

By exdircomp

Ingredients

• Salt and freshly ground black pepper
• 1 cup cherry tomatoes
• 2 tablespoons almonds, shelled
• 3 cloves garlic, lightly crushed
• 1 jalapeno pepper, seeded and chopped, optional
• 1 to 2 tablespoons sherry or red wine vinegar
• 1/3 cup olive oil
• 1/2 teaspoon pimenton or other chili powder, optional

Preparation

Step 1

Put a large cast-iron skillet in the oven. When it is very hot, add tomatoes, almonds, garlic, and jalapenos, if using to the other. Stir the tomato mixture once or twice until tomatoes are charred.

Transfer the now-charred tomato mixture to a food processor. Add the vinegar and olive oil to the tomato mixture in a food processor, and season with salt, pepper and pimenton or chili powder, if using. Process the mixture, adding more olive oil or vinegar as you like, until the mixture reaches the desired consistency. Sauce should still be a little crunchy from almonds.