Romesco Sauce
This Romesco, made in a food processor or a high-speed blender, aims to deliver maximum flavor with minimal time and uses easy-to-get ingredients. It may be made several days ahead and refrigerated. Allow it to come to room temperature before serving.
- ⅔ cup blanched whole almonds
- 1 mild dried chile such as an ancho
- 1 slice baguette torn into pieces
- 3 garlic cloves peeled
- 1-2 ripe plum tomatoes or 2/3 cup canned fire-roasted tomatoes drained
- 1 teaspoon sherry vinegar or red wine vinegar
- 1 ½ teaspoons sweet paprika
- ⅓ cup olive oil
- Sea salt to taste
Heat oven to 375 degrees. Pour nuts onto a small rimmed baking sheet and toast until they darken slightly and smell buttery, about 10 minutes. Set aside to cool.
Meanwhile, set chile in a small bowl and add enough boiling water to cover. When cool, drain pepper. Remove and discard seeds and stem.
Drop bread, garlic, chile and almonds into a food processor or blender. Process for a minute or so, until a thick paste forms, scraping the sides. Add the tomatoes, vinegar, paprika and olive oil and pulse.
The sauce should be of a hummus-like consistency, thick but not gluey. Add a tablespoon or two of water if it seems too dry. Add sea salt to taste.