Gastronomixs

Romesco

Romesco

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

tomato

2

cloves

garlic

2

slices

bread

50

g

almonds

4

 

sweet pointed peppers

2

tsp

red wine vinegar

150

ml

olive oil

 

 

salt

½

tsp

smoked paprika

Preparation method

  • Preheat the oven to 200°C.
  • Roast the tomatoes, garlic, bread, sweet pointed peppers, and almonds in the oven.
  • Remove the dish from the oven and cover with aluminium foil.
  • Peel the skins off the peppers and remove the seeds.
  • Put all the ingredients together in a blender and blend until you have a smooth paste. 

Serving suggestions

  • Dilute the mixture to create a basis for a cold sauce or coulis.
  • As a cold or warm sauce for different main courses.
  • As a spread for slices of bread.

Previous page