Romesco sauce

Romesco is a Spanish red sauce often served with fish dishes; it is also wonderful with chicken and vegetables. For a spicier romesco, add a little more dried ancho chilli.

MAKES ABOUT 2 CUPS

500 g (1 lb 2 oz) tinned tomatoes

170 ml (5½ fl oz/²/₃ cup) extra virgin olive oil

1 dried ancho chilli

140 g (5 oz) hazelnuts, toasted, skins rubbed off with a tea towel while warm

50 g (1¾ oz) blanched almonds

2 slices firm white bread, cut into 1 cm (½ inch) cubes

4 large garlic cloves, sliced

¼ teaspoon chilli flakes

1 red capsicum (pepper), roasted and peeled

2 tablespoons cabernet sauvignon vinegar

Preheat the oven to 200°C (400ºF). Line a baking tray with foil, add the tomatoes to the tray and roast in the oven for 10 minutes.

Heat the olive oil in a frying pan over medium heat. Add the dried ancho chilli and cook for 20–30 seconds, stirring, until fragrant and a brighter red colour. Remove the chilli to a bowl, using a slotted spoon.

Add the hazelnuts, almonds, bread, garlic and chilli flakes to the oil and cook, stirring, for 2–3 minutes, until the bread and garlic are golden. Add the mixture, including the oil, to the chilli in the bowl and cool slightly.

Transfer the mixture to a food processor. Add the capsicum, vinegar and roasted tomatoes. Process until smooth, then season to taste with salt and pepper.

Serve at room temperature. The romesco will keep in the fridge for up to 1 week.