Romesco sauce originates from Tarragona in Cataluña. In Spain we will normally use dried Nora peppers (sweet pepper from Murcia and Alicante) but as they are not easy to find in London I made my romesco sauce with normal roasted red peppers.
It is said that the fishermen of the area made it in a mortar and pestle to eat with the local catch of the day and it is still today one of the most traditional sauces to serve with fish and seafood in Cataluña. It is also a very tasty sauce to accompany meat and vegetables. Roasted red peppers combine with ground almonds, olive oil and vinegar to make a smooth, rich and nutty sauce that tastes great even simply spread on a slice of rustic bread!
2 tomatoes, cut in half and roasted
1 head of garlic, roasted
1 thick slice of bread, fried
Small handful of blanch almonds, toasted
2 large roasted peppers
A few tbsp. sherry vinegar
Pinch of hot paprika
Roast the tomatoes with the head of garlic in a hot oven till soft. Fry the bread in some oil. Toast the almonds in a pan. Add all the ingredients in a food processor a pulse to create a course paste. Add more oil until reaching a thick sauce. Season with salt, pepper.