Romesco Sauce

Recipe View Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. (5 minutes)

Recipe View Arrange the halved tomatoes, quartered red bell pepper, and garlic cloves on the prepared baking sheet. Drizzle generously with some of the olive oil, and season with kosher salt. Roast in the preheated oven until the garlic is golden brown and the vegetables are tender, approximately 15 to 20 minutes. (20 minutes)

Recipe View Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly for about 10 minutes. Meanwhile, place the slice of bread directly on an oven rack and bake until golden brown and crisp. Remove and let cool. (10 minutes)

Recipe View Transfer the roasted vegetables, along with any accumulated juices, to a food processor or blender. Break the toasted bread into pieces and add it to the food processor along with the toasted almonds, red wine vinegar, Spanish paprika, and crushed red pepper flakes. (5 minutes)

Recipe View Puree the mixture until finely ground, achieving a smooth, yet slightly textured consistency. With the machine running, slowly drizzle in the remaining olive oil until the sauce emulsifies and reaches your desired consistency. (5 minutes)

Recipe View Taste and adjust the seasoning with additional salt, if needed. For optimal flavor, allow the Romesco Sauce to rest for a few hours before serving. Enjoy!