romesco sauce

How To Make romesco sauce

• 
  Step 1
  Preheat the oven to 400 degrees F. Cut the bell peppers in half and remove the seeds. Cut a small X into the bottom of the tomatoes.
• 
  Step 2
  Place the bell pepper halves cut side down, the tomatoes with the X facing up, and the garlic cloves on a parchment paper lined baking sheet. Brush everything liberally with olive oil.
• 
  Step 3
  Hide the garlic cloves under the peppers and place the pan in the oven. Bake for 25 minutes. Turn the broiler on and broil for 5 minutes to slightly char the peppers and tomatoes.
• 
  Step 4
  Remove from the oven. Transfer the peppers and tomatoes to a large bowl. Cover with plastic wrap and cool for 1 hour. (This will help the skin come off the peppers and tomatoes more easily.)
• 
  Step 5
  Once cooled, remove the skin from the peppers and tomatoes.
• 
  Step 6
  Place the peppers, tomatoes, and garlic in a food processor. Pulse a few times.
• 
  Step 7
  Add the almonds, bread crumbs, red wine vinegar, smoked paprika, pepper flakes, sea salt, black pepper, and 2 Tbsp olive oil.
• 
  Step 8
  Pulse a few times until just incorporated. Then blend on high for 4 - 5 minutes until smooth.
• 
  Step 9
  Serve at room temperature with your favorite protein or veggie. Store in the refrigerator in an airtight container for 3 - 4 days.
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