Romesco Sauce

By kmad

Ingredients

• 1 plum tomato
• 2 cloves garlic, crushed
• 1/2 cup Marcona almonds
• 1 cup jarred roasted piquillo peppers, drained
• 2 Tbs. red wine vinegar
• 1 slice day-old bread
• 1/4 cup extra-virgin olive oil
• Sea salt and ground pepper
• Grilled vegetables of choice

Details

Adapted from blog.williams-sonoma.com

Preparation

Step 1

In a food processor, combine tomato, garlic, almonds, piquillo peppers, vinegar and bread and process until a rough paste forms, about 1 minute. Using a spatula, scrape down sides of bowl, then, with the motor running, gradually add olive oil until well combined. Season to taste with salt and pepper. Transfer sauce to a bowl and serve with grilled vegetables. Serves 4.