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TOMATOES
Level 1
Romesco Sauce
Serves 8
A recipe from Jenny Glasgow, Executive Chef at Olivier Cheng Catering & Events in New York City
To make true Catalonian Romesco, you need roasted tomatoes which by losing their water content happen to closely resemble wrinkled, past peak tomatoes. Typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil, and nyoras (a smaller, sweet, dried variety of red bell pepper), Romesco sauce also takes a splash of red wine vinegar in addition to roasted tomatoes. Fennel or mint leaves are often the garnish, particularly if the sauce goes over fish and seafood, but we also like it over poultry and frittatas.
5-6 past peak plum (Roma) tomatoes, halved
1 red bell pepper, quartered
1 head garlic, cloves peeled and cored
2/3 cup olive oil
Kosher salt to taste
2 slices French or Italian bread
1/2 cup whole almonds, lightly toasted
1/3 cup red wine vinegar
1/2 tsp. paprika
1/2 crushed red pepper flakes, or to taste
2 Tbsp. olive oil
1. Preheat an oven to 425 degrees. Line baking sheet with aluminum foil.
2. Place all vegetables onto baking sheet, brush vegetables with olive oil and sprinkle with salt.
3. Bake until garlic is golden brown, 15 to 20 minutes. Remove from the oven, cool for 10 minutes.
4. While vegetables are cooling, bake bread on oven rack until golden brown. Remove, let cool.
5. Scrape vegetables and their juices from pan into food processor or blender.
6. Break bread into pieces, adding to food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes.
7. Puree until finely chopped, drizzle in remaining olive oil with machine running.
8. Adjust seasoning with additional salt, pepper or vinegar if necessary.
