Romesco Sauce

I love romesco sauce which originates from Catalonia and this is my rendition, which I make in batches to freeze.   Romesco has many uses, as a dip, pasta sauce mixed with oat cream or as a spread on sandwiches.   I love the smoky flavour but if you are not as keen, reduce the amount of smoked paprika to suit.

3 large red peppers
3 garlic cloves sliced 
1 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 in an ovenproof dish and roast until the skins are blackened, then wrap in foil until cool.

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

 

Toast the almonds until golden brown in a frying pan on a low heat, keeping a close eye as they burn easily, then put into a container for blitzing later.

Put the oil into a pan, add the garlic and cook for 5 mins, then add the paprika, plenty salt and pepper and gently cook for 5 mins to avoid burning the paprika.

Add the tomatoes to the pan and continue to cook for 10 mins, until the tomatoes have cooked down.

Add the tomato mixture, peppers and their juices to the almonds, blitz with a stick blender until you have a smooth consistency, then check the seasoning.

Divide the sauce into plastic pots and freeze.