Ingredients:

  • 2 large red bell peppers (approx. 400g), halved and seeded
  • 1 medium tomato (approx. 150g), halved
  • 1/2 medium onion (approx. 75g), peeled and quartered
  • 4 cloves garlic, unpeeled
  • 1/2 cup (70g) blanched almonds
  • 1/4 cup (25g) packed fresh parsley leaves
  • 2 tablespoons (30ml) sherry vinegar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup (120ml) extra virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange peppers, tomato, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast until the peppers are softened and the skins are slightly blackened (about 30-35 minutes).
  2. Let the vegetables cool slightly. Once cool enough to handle, peel the skins off the peppers and remove the garlic from its papery skin.
  3. While the vegetables are cooling, lightly toast the almonds in a dry skillet over medium heat until fragrant and lightly golden (about 3-5 minutes). Be careful not to burn them!
  4. Combine the roasted vegetables, toasted almonds, parsley, sherry vinegar, smoked paprika, red pepper flakes (if using), and a pinch of salt and pepper in a blender or food processor.
  5. With the blender running, slowly drizzle in the olive oil until the sauce is smooth and emulsified.
  6. Taste and adjust seasonings as needed. Add more sherry vinegar for tang, smoked paprika for smokiness, or red pepper flakes for heat.
  7. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. This versatile romesco sauce elevates any meal!