romesco sauce

Makes 2 cups

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

• 2 tablespoons cooking fat
• ½ cup almonds, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 2 tomatoes, seeded and chopped
• 2 tablespoons extra-virgin olive oil
• 1½ teaspoons red wine vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper

Romesco is a traditional garlicky nut- and red pepper–based sauce that originated in Spain, but we’re giving it a twist by using tomatoes instead of peppers. This sauce pairs perfectly with our Garlic Shrimp and Zucchini Noodles, or serve with grilled meat or fish; over roasted cauliflower, broccoli, or Brussels sprouts; or as a burger spread.

Melt the cooking fat in a large skillet over medium-high heat. When the fat is hot, add the almonds and toast for 3 minutes, stirring often. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the chili powder and paprika and cook until the flavors open up, about 30 seconds. Finally, add the tomatoes, mix into the ingredients, and cook, stirring to bring up the tasty bits from the bottom of the pan, until the tomatoes are warmed through, about 2 minutes.

Transfer the sauce mixture to a food processor. Add the rest of the ingredients and blend on low speed until the sauce is smooth, then pour into a serving dish or glass storage container.

Allow to cool before refrigerating; the sauce will keep for up to 5 days.

✪Seeding Tomatoes Seeding a tomato can be messy if you try to dice it before removing the seeds. Try this method: place the tomato on a cutting board, stem facing up. Slice left-to-right across the middle of the tomato, creating two equal halves. Then, scrape out the seeds and white core with a small spoon. You’ll be left with nothing but firm tomato flesh, far easier to slice and dice.