Guest guest Posted August 3, 2007 Report Share Posted August 3, 2007 Romesco Sauce 1/3 cup plus 2 tbsps. olive oil 1/4 cup sliced almonds 3 1 1/2-inch slices of fresh bread 3 roma tomatoes, peeled, seeded and diced 3 garlic cloves 2 tbsps. chopped fresh basil 1 tbsp. balsamic vinegar 2 tsps. paprika 1/2 tsp. kosher salt 1/8 to 1/2 tsp. crushed red pepper flakes Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the almonds and cook until browned, about 3 minutes. Transfer to the bowl of a food processor. Wipe out the skillet with a paper towel and return to the stove. Heat 1 tablespoon of the olive oil in the skillet over medium-high heat. Add the bread and cook until browned, about 1 minute, turn and cook the other side 1 minute. Add to the almonds. Add the tomatoes, garlic, basil, vinegar, paprika, salt and crushed red pepper. Puree until blended but not smooth. Gradually add the remaining 1/3 cup olive oil in a steady stream with the motor running. Stop blending when the oil is added. Over blending will make the sauce bitter. Serve with grilled tofu or veggies. Yields about 2 cups. ______________________________\ ____ oneSearch: Finally, mobile search that gives answers, not web links. http://mobile./mobileweb/onesearch?refer=1ONXIC Quote Link to comment Share on other sites More sharing options...
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