For 50 cl*12 blanched almonds or almond slivers
10-12 hazelnuts
1 head garlic
1 slice stale bread
2 ripe medium size tomatoes, or 1 large tomato
2 large roasted red peppers, well-drained
20 cl extra virgin olive oil
10 cl red wine or sherry vinegar
¼ ts red pepper flakes or small hot pepper (optional)
Rub off excess dry skin from garlic head. Put on baking sheet and drizzle a bit of olive oil on top. Roast in oven for 20 m at 150°C or until garlic on inside is roasted and soft.
Place almonds and hazelnuts into food processor and process until finely ground.
Pour a few tbs of virgin olive oil into a small frying pan. Quickly fry bread until both sides are browned. Remove from pan and allow to cool on a plate.
Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 m. Remove pan from heat.
Once bread is cooled, tear into 6 pieces and process with the nuts. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.
While processor is running, slowly drizzle in the oil and vinegar. Add salt to taste.
Serve with meat, fish, poultry or vegetables. Or on a slice of good bread.
*Store in refrigerator for up to 7 days.
Romesco sauce originates from Tarragona, Catalonia in Spain. It was originally pounded in a mortar, like Italian pesto, and French rouille and tapenade. It is said that the fishermen of the area made it to eat with fish. Some say its origins are Roman, from the time that Tarragona was a provincial capital of the empire. Others credit the Moors: 'rumiskal', meaning to mix, from the Moorish era in Spain, may point to Arab origins for the sauce.
Try a quick version of romesco.
