Romesco Sauce (Recipe #2)

Romesco Sauce (Recipe #2)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cup


Ingredients

  • ¾

    cup blanched almonds

  • 2

    large thick slices country bread, crusts removed, bread cut into ½-inch cubes

  • ½

    cup red wine vinegar

  • 1

    pound roma tomatoes, seeded and roughly chopped 1 tablespoon paprika

  • 1

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • ¾

    cup fruity Spanish olive oil

Directions

1.Preheat the oven to 350°. Spread the almonds on a baking sheet and toast, shaking the pan occasionally. Bake 10 to 15 minutes or until golden. Let cool. 2.Meanwhile, combine the bread and vinegar in a bowl and soak about 20 minutes. 3.Transfer the almonds to a food processor and process until finely ground. Add the vinegar-soaked bread, tomatoes, paprika, salt, and pepper and purée. With the machine running, add the olive oil in a slow, steady stream until a smooth sauce forms. Serve at room temperature


Nutrition

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