Spanish Romesco Sauce

2 medium tomatoes, quartered
3 Tbsp. sherry vinegar
1/4 c. Harisaa Olive Oil (may use Red Cayenne, Aji Verde Green Chili, or Chipotle Olive Oil)
1/3 c. stale bread, cubed
1 red bell pepper, roasted
4 cloves garlic, chopped or crushed
8 almonds, toasted and chopped
1/4 c. hazelnuts
1/2 tsp. kosher salt
1 tsp. smoked paprika
small pinch of red pepper flakes


Preheat oven to 400°F. Place tomatoes on a foil or parchment covered baking sheet, roast for 15 minutes. In a small bowl, combine the olive oil and vinegar. Add the bread and soak until softened, about five minutes. Combine the bread, including soaking liquid, and the rest of the ingredients in the bowl of a food processor and process until smooth. Serve with vegetables, meats, bread, eggs—almost anything is better with Romesco.

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