Author's Notes: This classic dip from Catalonia is one of our absolute favorite things. Smoky, nutty and earthy, it can be used to top your favorite grain bowl, as a spread on a ham sandwich, or as a dip for grilled veggies. The traditional Catalonia way is to char fresh spring onions, dip them into romesco, and wash it all down with a cold glass of rose.
Romesco Print Recipe
Makes about 2 cups.
- 4 medium tomatoes
- 1 head of garlic, unpeeled
- 1/2 cup roasted red peppers
- 1/4 cup toasted almonds
- 1 Fresno chile pepper
- 1 Tbsp sherry vinegar
- 2 Tbsp LeRoux Olive Oil
- salt & pepper
- Heat oven to 350 degrees F. Line a sheet tray with aluminum foil.
- Core tomatoes and place them on the sheet tray with the whole head of garlic and the Fresno pepper. Roast until the tomatoes have begun to char and shrivel, and the garlic cloves are soft, about 45 minutes to 1 hour.
- Peel the garlic and the tomatoes and remove the seeds from the chile.
- In the bowl of a food processor, add the almonds and garlic and pulse until almonds are coarsely broken up. Scrape down the sides of the bowl.
- Add tomatoes, roasted chile, roasted red peppers, sherry vinegar and olive oil. Pulse until blended and smooth. Season with salt and pepper.
- Transfer romesco to a bowl. Serve with grilled veggies.
- Romesco will keep for up to 2 weeks in the fridge.