SIDES & SALADS

Golden Romesco

TESTER’S COMMENTS

What beautiful color in this delicious dish! I served it over pan-fried tofu with vegetables and, later, on pasta. Be sure to grind the almonds; this adds to the texture. In summer, with fresh, ripe tomatoes, I will make it again and again.

–D.T.

 

2	ripe yellow or golden tomatoes
2	yellow bell peppers
¼	cup extra-virgin olive oil, divided
2	cloves garlic
¾	cup sliced blanched almonds, toasted
	kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 425°F. Line a baking sheet with aluminum foil.

 

Slice tomatoes in half and place cut sides up on foil. Set whole bell peppers on foil. Roast for 40 minutes, rotating peppers at least twice, or until brown spots appear on peppers’ skin and tomatoes are soft. Set aside. When cool enough to handle, remove and discard the skins and seeds from tomatoes and peppers; remove stems from peppers.

 

In a skillet over medium heat, warm 1 tablespoon of olive oil. Mash garlic and add to skillet. Cook until lightly toasted.

 

Put toasted almonds into a food processor and process until powdery. Add tomatoes, peppers, garlic, and remaining oil and process until smooth. Season with salt and pepper.

 

Makes 2 to 3 cups or 4 to 6 servings.

 

We use Romesco on our seared sea scallops and sautéed tripletail combination. It adds a bright and different Catalonian twist to South Florida seafood.

 

Neil Griffin, Florida