Romesco

Romesco

By
From
A la Grecque
Serves
8
Photographer
Mark Roper

Romesco is a Spanish sauce that is great to serve with meat or fish. It combines toasted nuts and bread with the sweet-sourness of tomatoes, capsicums and vinegar and the heat of chilli. These elements should be well balanced with no single flavour dominating.

Ingredients

Quantity Ingredient
3 large ripe tomatoes, halved
175ml extra virgin olive oil
salt
freshly ground black pepper
150g whole blanched almonds
60ml red wine vinegar
60ml white wine
6 garlic cloves
2 bullet chillies
1 red capsicum, cut into 2 cm strips
3 thick slices stale sourdough

Method

  1. Preheat the oven to 200ºC and lightly oil a baking tray.
  2. Arrange the tomatoes in the baking tray, cut side up. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt and pepper and roast for 20 minutes, or until they are soft and slightly caramelised.
  3. Scatter the almonds on another baking tray and roast for 10 minutes, or until golden brown.
  4. Combine the vinegar, white wine, garlic, chilli and strips of red capsicum in a saucepan and bring to the boil. Simmer for 5 minutes until the capsicum is soft. Tip into a colander and drain.
  5. Heat 2 tablespoons of the oil in a frying pan and fry the bread slices until crisp and golden. Drain briefly on kitchen paper then transfer the bread to the bowl of a food processor. Add the almonds and whiz until coarsely ground. Add the drained capsicum, garlic and chilli with the roasted tomatoes and the rest of the oil. Process to form a chunky sauce. Taste and adjust the seasoning to your liking.
  6. Use straight away or store in an airtight jar in the fridge for up to 3 days.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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