This Romesco Sauce recipe with roasted red peppers, tomatoes, onions and garlic is a delicious accompaniment for numerous vegetarian dishes. It can also be eaten by the spoonful!
Ingredients
1 large or 2 medium red bell pepper(s)
2 roma tomatoes
4-5 cloves of garlic, smashed with the back of a wooden spoon
1 yellow onion, large chunks
1-2 Tbsp cold-pressed olive oil
sea salt
pepper
2 Tbsp flat parsley, finely chopped
2 Tbsp hazelnuts, roasted + extra for topping
1 handful almonds, roasted
1 Tsp red wine vinegar or sherry
½ tsp smoked paprika
a dash or 2 of cayenne pepper
Instructions
Turn of oven to 350 degrees F, or 200 degrees C.
Add hazelnuts (and/or almonds) to the baking sheet and roast for 10 minutes or until the skin easily falls off.
Line a separate baking sheet with parchment paper.
Toast vegetables whole and chop onions into quarters and coat with olive oil and salt. After about 20 minutes, flip the peppers so that both sides are roasted.
Once cooled, remove the stem and seeds of peppers and add everything to a blender.
Season with salt, pepper, sherry or red wine vinegar, smoked paprika, cayenne pepper and finely chopped parsley.
Serve as a side sauce with roasted vegetables, grilled artichokes, or as a spread on sandwiches or veggie burgers.
Recipe by Gold&Thyme at https://www.goldandthyme.com/romesco-sauce/