Target: 6 × 4 inches · landscape

Romesco Sauce

60 min · 8 servings

Ingredients

□ 2 large red bell peppers

□ 2 medium ripe tomatoes

□ 1/2 cup blanched almonds

□ 1 slice rustic bread, about 1 oz

□ 2 garlic cloves

□ 2 tbsp sherry vinegar

□ 1 tsp smoked paprika

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1/3 cup extra-virgin olive oil

1. Heat the oven. Toast almonds until fragrant and bread until crisp; cool both.

2. Roast peppers and tomatoes until blistered and soft. Cover peppers to steam, then cool.

3. Peel peppers and tomatoes. Pulse toast, almonds, garlic, paprika, salt, and pepper to coarse crumbs.

4. Pulse in vegetables and vinegar; stream in oil to a coarse spoonable texture. Rest, taste, and stir.

Cook’s note: Keep the finished sauce textured; stop blending while pepper and nut flecks remain visible.