Romesco is a combination of roasted tomatoes, garlic, onions, red peppers, and nuts--usually almonds or pine nuts. It has little more flare than a regular pasta sauce. And this sauce is not usually served with pasta, but with white fish! I had planned to make it with grilled fish and potatoes and top the fish with this sauce, but mountain life had other plans. And Mark ended up not keeping any of the trout that he caught. I was in Colorado and feeding lots of people when I decided to give this a shot, and noodles were an easy carrier. IT makes a TON! This sauce would also be amazing on a homemade pizza, or dipping sauce for sourdough. All you need is a oven and a blender! You won’t be disappointed!
8 fresh Roma tomatoes
1 yellow onion
1 head of garlic bulbs
2 red bell peppers
1 cup roasted and salted almonds
1/4 cup olive oil + more for drizzling
salt and pepper
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. Cut the ends off the tomatoes and cut in half. Slice the onion, and cut the top off the garlic head. Spread everything out on the cookie sheet, drizzle with olive oil. Roast for 15 minutes.
Take everything from the sheet and put into the blender with the almonds and olive oil. The trick with the garlic is to squeeze it with the tongs, and the little bulbs just pop right out.
Blend until smooth. Salt and Pepper to taste!
You can then toss it into noodles, or serve on top of some yummy fish. Whatever fits the craving of the day!