Romesco Sauce

Angel Blogger

In August we were very busy catering for a lovely Dutch Yoga group. I made a refreshing Spanish salad with roasted peppers which I then stuffed. They sat proudly on a mound of lettuce leaves which I decorated with herb croutons, toasted almond. The Romesco sauce was drizzled over the leaves & the peppers had a silky garlic cream sauce, & a shaving of Parmesan cheese to top it all off.

Really yummy if I don't say so myself. It was a balmy evening so they ate on the west facing terrace, watching the sun set, can't ask for more really. I thought I 'd share the Romesco sauce recipe as it is so handy. I use it on vegetarian dishes like the above, but it is equally great on fish pork or chicken. Hope you like it, always good to hear your comments.

Serves 4

Handful of ideally fresh garden tomatoes, I used our cherry toms. Wash them throw them into a roasting tin, add a sliced red onion, garlic clove, small red chilli, good gringing of salt & pepper, glug of olive oil, then into a hot oven for 20 minutes. Let them cool, then simply puree in either a blender or food processor, press through a chinese sieve then freeze or use immediately for the sauce. Whisk in 1-2 tbsp sherry vinegar depending on taste, a couple of Tbsp olive oil, anchovy paste to taste or omit if vegetarian. There you have it really gorgeous tomato sauce perfect for almost any occasion.