Romesco is a versatile tomato-based sauce that originated from Tarragona, Catalonia, in Spain. Serve with fish, meat, raw or roasted veggies, or with the crispy smashed potatoes recipe above as a vegan alternative to the chive dip. This recipe swaps in pecans for the usual almond-and-hazelnut mixture, for some New Mexican flair. When blending the sauce, it is personal preference that determines the texture—a thin, smooth sauce might pair well with a delicate serving of fish, but a thick, chunkier sauce showcases the heartiness of the tomatoes and peppers.
- 4 red bell peppers cored, and seeds removed
- 4 small tomatoes
- 1 cup pecans
- 1 slice toasted bread crusts removed, bread broken into small pieces
- 1/4 cup fresh flat-leaf parsley
- 1 teaspoon salt more to taste
- 2 teaspoons smoked paprika
- 2 cloves garlic unpeeled
- Juice of half a lemon
- 1/4 cup olive oil
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment, and place tomatoes, bell peppers, and garlic on it. Roast in the oven until tomatoes are wrinkled and lightly charred in spots and garlic is soft, about 1 hour. Let cool and remove skin from the tomatoes and peppers, and peel the garlic.
- In a blender or food processor, combine everything but the olive oil. Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency.
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