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Romesco saucetopcook.tomathouse.comPreparation:Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and toasted almonds, 1 cup cubed crusty bread, 2 chopped garlic cloves, and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 can peeled whole tomato, 1/4 cup canned piquillo peppers, and 1/2 to 1 tablespoon red wine vinegar; process until smooth, adding up to 1/3 cup water if needed. Season with salt and red pepper flakes, to taste.Exit: 1 tbsp. Ingredients: |