Pescatarian Romesco Sauce
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Learn more →Ingredients
6 servings
- 2 medium plum tomatoes, halved lengthwise
- 1 large red bell pepper, halved and seeded
- 4 garlic cloves, unpeeled
- 3 tbsp olive oil, divided
- ⅓ cup raw almonds
- 1 slice crusty bread (about 1 oz), torn into pieces
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tbsp sherry vinegar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Heat the broiler to high and line a baking sheet with aluminum foil. Arrange the tomato halves (cut side up), bell pepper halves (cut side down), and unpeeled garlic cloves on the sheet. Drizzle with 1 tbsp of the olive oil. Broil 6 inches from the element until the pepper skin is blistered and blackened in spots and the tomatoes are softened and charred at the edges, about 12–15 minutes.
- 2
Transfer the bell pepper halves to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes — this loosens the skin. Peel and discard the charred skin. Squeeze the garlic cloves out of their skins and set aside with the tomatoes and peeled pepper.
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