Mmmm Roasted Romesco Sauce Recipes
MMMM ROASTED ROMESCO SAUCE
Fast, easy & yum! Great to have in the fridge - let come to room temp before saucing flash sauteed shrimp or roasted white-fleshed fish. We've used on sandwiches when out on the boat for the day! Mmmmm! Better than mayo & mustard!! We tend to do battle over salt in our house, hence the salt recommendation. Enjoy! Roasting the tomatoes takes the longest - sometimes I will roast the garlic to mellow it for friends who are put off by fresh garlic. This sweetens the sauce somewhat. I use whatever chewy unbleached bread I happen to have on hand (French, Italian, ciabatta, sourdough) Can be made with filberts but we prefer pine nuts. Did not include overnight rest as it is not mandatory to enjoy this sauce.
Provided by Busters friend
Categories Sauces
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Drizzle tomatoes & bread with olive oil, salt & fresh-ground black pepper then roast on foil-covered cookie sheet for 40 minutes. Add almonds & pine nuts to cookie sheet for last 10 minutes of roasting time. Check after 6-8 minutes to make sure nuts not burning.
- Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the next five ingredients. Pulse until well combined.
- Add salt 1/2 teaspoon at a time, to taste. This sauce is best if allowed to rest a day after preparation so the flavors can develop. Garlic becomes more pronounced with overnight rest.
Nutrition Facts : Calories 321.9, Fat 31, SaturatedFat 3.6, Sodium 484.3, Carbohydrate 9.9, Fiber 2.6, Sugar 2.6, Protein 4.4
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
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