Aunt Sheris Romesco Sauce Recipes

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ROMESCO SAUCE



Romesco Sauce image

Provided by Food Network

Time 35m

Yield 1 cup

Number Of Ingredients 8

2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fruity Spanish olive oil

Steps:

  • Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

WALNUT ROMESCO SAUCE



Walnut Romesco Sauce image

Provided by Molly Yeh

Categories     condiment

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 14-ounce can diced tomatoes
2 roasted red peppers, freshly roasted or from the jar
2 cloves garlic
1/2 cup toasted walnuts
2 tablespoons white wine vinegar
2 tablespoons olive oil
A good pinch of paprika
Kosher salt and black pepper

Steps:

  • In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.

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