Romesco Sauce
The spicy, smooth sauce, based on tomatoes and red peppers, flavored with almonds & nuts in our recipe, goes perfectly with hearty grilled specialties, but also with baked potatoes or simply for dipping with bread.
People:For 8 persons
Cooking time:40 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Romesco Sauce
| 4 pieces | Tomatoes |
| 3 pieces | Red bell pepper |
| 2 cloves | Garlic |
| 50 g | Roasted almonds, peeled |
| 50 g | Roasted hazelnuts, peeled |
| 30 ml | Olive oil |
| 3 tbsp. | Tomato juice |
| 1 piece | Red chili, fresh |
| 2 slices | Toast |
| 1 tbsp. | Red wine vinegar |
| 1 tbsp. | Red wine, dry and fruity |
| 0,5 tsp. | Sea salt |
| 0,5 tsp. | Paprika powder, spicy |
Preparation steps
Prepare the vegetables
- Preheat the oven to 200°C fan oven.
- Remove the stalks from the tomatoes and cut into slices.
- Remove the stalks and seeds from the peppers and cut into strips.
- Lightly roast the tomatoes and peppers on a baking tray lined with baking paper for approx. 30 minutes. Halfway through, add the garlic cloves with the skin on and roast.
Prepare the sauce
- Allow the peppers and tomatoes to cool and place in a blender. Remove the garlic from the skin and add to the bell pepper and tomatoes in the blender with the almonds and hazelnuts. Blend everything to a fine paste.
- Add the remaining ingredients and blend again.
- If the sauce is too thick, add red wine or oil to achieve the desired consistency according to taste.
Shelf life: Cover the Romesco sauce with oil and keep in the fridge for approx. 8 days.