now here’s some sauce heaven!
And you won’t believe how simple and easy it is the make this Romesco one. Vibrant in colour and flavour, this sauce is so versatile and can be used in a variety of ways. Mix some pasta through it to create a gorgeous creamy pasta dish. Or simple dip some veggies, potatoes, or bread into it. I can confirm grilled asparagus tastes absolutely divine as an accompaniment.
Completely free from dairy, eggs and meat, this vegan sauce can be enjoyed by so many. And it is the perfect dish to quickly whizz up for a picnic or a spread. This tomato based sauce originates from Catalonia and the main ingredients are tomatoes, nuts and garlic. I used hazelnuts and almonds, but feel free to substitute cashews for one of the nuts should you want to.
Another great thing (if you haven’t noticed it’s greatness already) is that you can blitz the ingredients in your food processor until you achieve your desired consistency. I like mind kinda grainy from the nuts, but if you prefer it smoother, just keep on blending kids!
6 large tomatoes 4 garlic cloves (crushed) 1 red pepper (sliced) 30g hazelnuts (blanched) 30g almonds (blanched) 1/2 teaspoon of salt 80ml extra virgin olive oil (I used RawVibrantLiving’s ) 1 1/2 teaspoons of smoked paprika 2 tablespoons of sherry vinegar
1. Preheat oven to 180°C/350°F, and add tomatoes and red pepper to a baking tray. Drizzle with olive oil, and season with a pinch of salt and roast in the oven for 20 minutes. 2. Add hazelnuts and almonds to a food processor and blitz until small chunks formed. 3. Next, add the rest of the ingredients including the roasted tomatoes and peppers, and blitz until you reach your desired sauce like consistency is formed. 4. Serve hot or cold, and with whatever you wish. Find some ideas above.
Store in an airtight container in the fridge for up to 5 days.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats