Roasted garlic enhances the nutty, peppery flavors of this Spanish-inspired Romesco sauce starring fire-roasted tomatoes, roasted red peppers, and toasted almonds.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
92 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).n
Step 2
Slice off the top 1/4 to 1/2 inch of the head of garlic. Drizzle garlic with 2 teaspoons olive oil and sprinkle with salt. Wrap in aluminum foil and place in a baking pan.n
Step 3
Roast in the preheated oven for 20 minutes. Let cool until safe to handle. Squeeze the cloves out of their skins; discard skins.n
Step 4
Place garlic, tomatoes, almonds, roasted peppers, vinegar, and smoked paprika in a food processor or blender. Pulse for 1 to 2 minutes until pureed, stopping to scrape down the sides as needed. Add 1/4 cup olive oil and blend until combined. Taste and season with salt and pepper. Add cayenne pepper.n
Ingredients
salt to taste
¼ cup olive oil
ground black pepper to taste
1 tablespoon red wine vinegar
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil, or to taste
½ teaspoon smoked paprika
1 small head garlic, unpeeled
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
1 cup toasted slivered almonds
½ (15 ounce) jar roasted red peppers packed in water, drained, or more to taste
