:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/2vvs-qnh3mhormAPREDe/b8d9d16022a1dc84b0e1453566a7cf.jpg "Romesco Sauce")
Romesco Sauce
This shortcut version of the classic Spanish romesco sauce—a combination of tomatoes, red peppers, bread, and almonds—is an easy, quick dip to prepare for cocktail parties. Its flavors pair well with anything from vegetable crudités to grilled chicken breasts and pasta, but one of our favorite ways to serve it is with roasted shrimp. Try pairing it with easy homemade chimichurri sauce for a garlic twist on this classic dipping sauce.
Ingredients
- 1⁄2 medium tomato
- 2 medium garlic cloves peeled
- 2 Slice crusty bread
- 1⁄4 Cup whole raw almonds
- 1 container roasted red peppers drained
- 2 tablespoon red wine vinegar
- 1⁄4 Cup olive oil
- 1 teaspoon Kosher salt
- 1⁄2 teaspoon smoked paprika
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Directions
Heat the oven to 450°F and arrange a rack in the middle.
Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
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TASTElistRomesco Sauce
This shortcut version of the classic Spanish romesco sauce—a combination of tomatoes, red peppers, bread, and almonds—is an easy, quick dip to prepare for cocktail parties. Its flavors pair well with anything from vegetable crudités to grilled chicken breasts and pasta, but one of our favorite ways to serve it is with roasted shrimp. Try pairing it with easy homemade chimichurri sauce for a garlic twist on this classic dipping sauce.
Heat the oven to 450°F and arrange a rack in the middle.
Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
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