shortcut romesco sauce
1 half tomato
from a medium tomato
2 cloves garlic
2 slices crusty bread
about 2 ounces
1/4 cup hazelnuts
could also replace or combine with whole raw almonds
1 jar roasted red peppers
about 7 1/4 ounces, should yield about 1 cup when drained
2 tbsp red wine vinegar
1/4 cup olive oil
1 tsp kosher salt
1/2 tsp smoked paprika
This is an easy technique for preparing a simple romesco sauce. We gravitated towards this version of the recipe because it uses hazelnuts. We use this sauce to accompany roasted vegetables, but also spoon it over fish or use it as a dip for fresh veggies.
Set the oven rack to the middle position, then preheat the oven to 450°F.
Spread out the tomato, garlic, bread, and nuts on a rimmed baking sheet. Roast for about 5-7 minutes until the bread and almonds are lightly toasted.
Transfer the baked ingredients to a tall working glass bit by bit and process to a rough chop with a hand blender.
Adding the red peppers bit by bit, process in the red peppers, vinegar, olive oil, salt and paprika until smooth.