NZ Woman's Weekly

Romesco Sauce

  • Meal Type

  • Total time

    20 minutes
  • Servings

  • Courses

  • Meal Origin

  • Occasion

    Special occasion

A variety of tiny tastes stimulate the appetite and help to balance the impact of the beverages. Tapas always work well on these occasions. Originally they came from the Spanish kitchen, but we decided to give them a Kiwi twist. Some of these delicious treats are easy to prepare and others require a little more effort. But, with a bit of planning, you’ll delight your guests.

  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • 1 large tomato, roughly chopped
  • 1 long red chilli, deseeded
  • and sliced
  • 2 tbsp slithered blanched almonds, roasted
  • 2 tbsp hazelnuts, roasted
  • 1 slice stale white bread
  • Olive oil for cooking
  • 60g or 1 whole chargrilled capsicum
  • 1 tbsp olive oil
  • 1 tbsp sherry vinegar or red wine vinegar

1. Preheat the oven to 200ºC. Heat the oil in a large fry-pan on a low heat.
2. Add the next 3 ingredients and cook slowly until the tomato has almost melted and reduced – allow 4-5 minutes.
3. Toast or refresh the nuts on a tray in the oven for 5 minutes. Keep an eye on them – you don’t want them to burn.
4. Place the bread in a pan and cook in oil until golden. Reserve and drain the bread on paper towels.
5. Place the nuts and bread (broken up roughly) into a food processor and blend for a few minutes. Add the tomato mix.
6. Add capsicum with olive oil and vinegar. You may need to add salt and extra water if mix is too thick.
7. Store this sauce in the fridge and allow it to come to room temperature before serving. We served it with squid – our product of the week – and three cups of cooked prawns.

Annabelle White, Food Editor

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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