ROMESCO SAUCE Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.Provided by Martha Rose Shulman Categories brunch, dinner, lunch, appetizer, main course, side dish Time 30m Yield About 2 cups Number Of Ingredients 12Ingredients1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed3 medium tomatoes or 4 Roma tom...
