Catalan Romesco Sauce

September 25, 2017

Catalan Romesco Sauce. This beautiful dish has been around for hundreds of years - you won’t find a better or more authentic piece of Catalan history.

3 tomatoes, medium sized (ideally raf or coeur de boeuf)
½ bell pepper (alternatively 2 tbsp bell pepper paste)
12 almonds
12 hazelnuts
1 head garlic, small
3 oz bread (3 oz = 100g, ciabatta or similar works well)
½ tsp chili pepper
1 tsp paprika (ideally “pimenton de la Vera”)
6 tbsp of olive oil
2 tbsp white vinegar

Pre-heat the oven to 200°C/ 400°F. Make a small cut at the bottom of the tomatoes. Then place the tomatoes and bell pepper on a baking tray. Cover very lightly with olive oil and a dash of salt. Cut the...
See the full directions on my site

Nutritions

Calories
1667

Sodium
33mg
1% DV

Fat
125g
193% DV

Protein
36g
73% DV

Carbs
89g
30% DV

Fiber
22g
90% DV