My F&W
quick save (...)

Romesco Sauce

  • SERVINGS: MAKES ABOUT 1 CUP
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 3/4 cup blanched almonds
  2. 2 large thick slices country bread, crusts removed, bread cut into 1/2-inch cubes
  3. 1/2 cup red wine vinegar
  4. 1 pound roma tomatoes, seeded and roughly chopped
  5. 1 tablespoon paprika
  6. 1 teaspoon salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 3/4 cup fruity Spanish olive oil
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.