Tuesday, June 21, 2011

ROMESCO SAUCE RECIPE

This sauce is another one of our favorites.  It is called Romesco and originates in Spain.  Is has been said that fishermen originated it to serve as a sauce with seafood, but it's delicious with all types of dishes, meat, pasta, veggies, it's even great spread over a loaf of rustic bread.
There are many many variations, but they all have the same basic ingredients, bread, peppers, nuts, tomatoes, and garlic.
We try to make it at least once a month, and just eat it with whatever we happen to be eating for dinner when we make it.

Spanish Romesco Sauce
INGREDIENTS:

1/2 cup olive oil
1 slice of stale, crusty bread, torn into pieces
6 garlic cloves, chopped
1 1/2 tsp salt
1/2 cup of blanched almonds or hazelnuts
1 8-oz jar of roasted red peppers
1 15-oz can of crushed tomatoes with juice
1 Tbsp smoked paprika
3 Tbsp sherry vinegar or red wine vinegar

Preheat oven to 350 degrees.  Heat olive oil in a skillet over medium-high heat.  When the oil is hot, saute the bread and almonds, stirring often until they begin to brown.  Add the garlic and saute a few more minutes.  Remove from heat.
Pour all into a food processor or blender, and add remaining ingredients, and puree untilsmooth.  Here comes the odd step.  Spread it out on a rimmed baking sheet, and bake in the oven for 10-15 minutes until the edges just start to caramelize.    Yep, baking it this way adds a depth of flavor that really puts it over the top in taste.

Take out of the oven and scrape it off the sheet and into a container.


Just use it like any similar type of sauce or even pesto.


It's good!
Enjoy!

4 comments:

David T. said...

I'm very keen to try this recipe. How long does the sauce last when refrigerated?. (or by the sounds of it, it doesn't last that long?)
Cheers,

David (Adelaide, Australia)

1st Man said...

First of all, thank you for stopping by, all the way from the other side of the world! Awesome, i love the internet!

We've kept it for almost two weeks before we ran out. I'm not sure how long it would last beyond that but I know if kept refrigerated, we've had it for about 10 days or so with it just fine.

Thank you again for stopping by!!!

David T. said...

Thanks for the info. I'll let you know the recipe goes. I'm enjoying reading your blog, thanks for sharing!.

David

1st Man said...

Aww, thanks for the kind words. This is all still new to me and I just hope that I always do something that's at least interesting! Thanks again!!