Sauces: Romesco with Roasted Peppers

Notes

The roasting process is key to developing the deep, smoky flavor profile of romesco sauce. Ensure peppers and tomatoes are fully roasted to maximize their sweetness. A common mistake is not toasting the almonds enough; they should be golden brown to release their oils and flavor. For storage, romesco can be kept in an airtight container in the refrigerator for up to a week. To reheat, gently warm it in a saucepan over low heat, stirring occasionally to maintain its smooth texture. Avoid using raw nuts as they lack the depth of toasted ones, and always use high-quality olive oil for the best flavor.

Steps

1. 1 Preheat oven to 400°F.
2. 2 Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, until skins are charred.
3. 3 Meanwhile, halve tomatoes and place them cut-side down on another baking sheet.
4. 4 Roast tomatoes for 15-20 minutes, until softened and slightly caramelized.
5. 5 Toast almonds in a dry skillet over medium heat for 5-7 minutes, until golden brown.
6. 6 Peel roasted peppers once cooled, removing stems and seeds.
7. 7 In a food processor, combine roasted peppers, tomatoes, toasted almonds, 3 cloves of garlic, and 1 teaspoon of smoked paprika.
8. 8 Pulse until roughly chopped, then slowly drizzle in 1/2 cup of extra-virgin olive oil while processing to emulsify.
9. 9 Add 1 tablespoon of red wine vinegar and a pinch of salt, pulsing to combine.
10. 10 Taste and adjust seasoning with more vinegar, salt, or paprika as needed.