Easy Romesco Sauce with a Southern Twist
A bit of a Southern twist on a classic Spanish sauce. A spicy roasted tomato, red pepper, and garlic combination with roasted peanuts: perfect for dipping vegetables or serving over your favorite grains or pasta.
Equipment
- Blender
Ingredients
- 4 large tomatoes, sliced in half
- 2 large red bell peppers, seeds removed and sliced in half
- 1/4 cup peanuts (raw and unsalted)
- 4 cloves garlic, peeled
- 3 tbsp dark balsamic vinegar
- salt to taste
- red pepper flakes to taste
- 3 oz. day old bread
Instructions
- Preheat oven to 400 degrees.
- Place prepared tomatoes and peppers on a lined baking tray.
- Place peanuts In a separate container or tray for roasting.
- Roast peanuts for 10-15 minutes until beginning to brown and remove from oven.
- Continue roasting vegetables until charred about 25-30 minutes total.
- Transfer peanuts and roasted vegetables to a blender.
- Add garlic, balsamic vinegar, 1 tsp of salt and 1/2 tsp of red pepper, and bread to the blender. Process until smooth.
- Taste and add more salt and red pepper if needed. To further thicken sauce add more bread if desired.