Name: Catalonia Romesco Sauce
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Ingredients: 2 red peppers, large chunks; 2 medium tomatoes, skinned, large chunks; 2 shallots, large chunks; 3 cloves of garlic, smashed; 2 slices country loaf or sour dough bread; 1 tsp salt; 1 tsp pepper; 1 cup olive oil, divided; 2 tsp smoked paprika; 2 tsp crushed red pepper flakes; 2½ tbsp sherry vinegar; 1 can tomato paste, 6 oz; 1½ cups water; 1 cup red wine; Salt and pepper to taste

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Catalonia Romesco Sauce

Course: Sauces and PrepCuisine: SpanishDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Ingredients

2 red peppers, large chunks
2 medium tomatoes, skinned, large chunks
2 shallots, large chunks
3 cloves of garlic, smashed
2 slices country loaf or sour dough bread
1 tsp salt
1 tsp pepper
1 cup olive oil, divided
2 tsp smoked paprika
2 tsp crushed red pepper flakes
2½ tbsp sherry vinegar
1 can tomato paste, 6 oz
1½ cups water
1 cup red wine
Salt and pepper to taste

Directions

Pre-heat oven to 425 degrees
In a large bowl toss peppers, tomatoes, shallots, garlic, bread, salt, pepper with 2 tsp olive oil
Transfer vegetable mixture to a rimmed baking sheet and roast in oven 12-15 minutes until the mixture is softened and browned a bit
Carefully transfer the mixture to a blender, add the remaining olive oil, red pepper flakes, smoked paprika, vinegar, tomato paste, and blend until smooth
Transfer puree to a slow cooker, cover, and cook on low for 4-5 hours
Let sauce cool and serve

Notes

You can freeze to save for later use. Transfer the cooled sauce to quart size freezer bags, 2 cups per bag, seal and freeze. To defrost, transfer to the refrigerator until completely thawed.