Sunday, 4 June 2017

Romesco Sauce

Romesco sauce originates from Catalonia in Spain and I absolutely love it, so this is my version, which I make in huge batches and freeze.   Romesco sauce has many uses, as a dip, as a pasta sauce mixed with some oat cream, in stews or even on sandwiches as a spread.

6 sweet pointed red peppers
2 garlic cloves crushed
4 tbsp olive oil
100 g ground almonds
400 g can chopped tomatoes
Salt and pepper
1 tbsp smoked paprika

Makes 12 portions

Pre heat the oven to 200°.   Place the peppers on a baking tray and roast until the skins are blackened, then place in a plastic bag, to help loosen the skins.

Remove the skin, pith and seeds from the peppers, until you are left with just the smoky flesh and cooking juices.

Dry roast the ground almonds in a pan, until they turn a very light brown, being careful not to burn them and put into a food processor.

Put the oil into the pan, with the garlic and cook for 5 mins, then add the smoked paprika, plenty salt and pepper and gently cook for 5 mins, then add the tomatoes and cook for 10 mins.

Add the tomato mixture and peppers to the almonds and blitz until you have a smooth sauce, then check the seasoning.

The Romesco sauce freezes really well in portions and can be reheated when needed, I served it with some cauliflower fiduras and roasted potatoes.

1 comment:

  1. Well this is something new. Thanks for posting it online and sharing it with all of us. It looks really delightful and I am sure it tastes just as great.