Rye Free Romesco Sauce

Total time45 min

Prep time15 min

Cook time20 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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