Traditional Romesco From Catalan Spain

Traditional Romesco From Catalan Spain
Recipe type: sandwich
  • ¾ cup extra virgin olive oil
  • 1 red bell pepper
  • 7 ripe Roma tomatoes
  • 1 medium onion, diced
  • 2 heads of garlic with the heads cut off
  • 3 ancho chilies or mild peppers
  • ¼ cup blanched almonds
  • 1 medium hoagie roll or quarter baguette (about 2 to 3 ounces)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sweet Spanish paprika
  • Salt to taste
  1. Place the bell pepper, tomatoes, the head of garlic and ancho chilies on a large pizza pan.
  2. Toss half the oil on them and roast in your pizza oven until all the vegetables are charred and mushy.
  3. The garlic should be soft to the touch.
  4. When the veggies are roasted, let cool enough to take the skins and seeds out of the pepper. Deseed the tomato and de-skin the garlic and onion.
  5. Cut the tops off and remove stems.
  6. Take a small pizza pan and roast the almonds under heat until they just start to brown.
  7. Be careful, nuts burn fast!
  8. Cut the bread into chunks and toast in the oven.
  9. Place all ingredients including the rest of the oil, sherry vinegar, paprika, salt and bread in a blender or bowl and buzz with an immersion blender.
  10. Blend until a thick sauce forms.
  11. You can tweak as needed.