As we continue with my wife’s birthday celebration, this Gluten Free Romesco Sauce was the topping for the SPANISH TORTILLA. The flavor of this sauce is deep and I would say rich. It has 9 ingredients which may seem like a lot but it is really easy to make. As I write that, I realized that I am very willing to make recipes with a few steps in it.
The depth of the sauce comes from the charring of the red peppers and the roasting of the tomatoes and garlic. If you are comfortable in the kitchen, charring the red peppers on the open flame of your stove top is so easy. Just keep turning the peppers until all sides are good and black. Then place the charred peppers in a paper garbage bag that you seal for about 20 minutes. The outside will then peel of quite easily. The tomatoes and garlic are drizzled with olive oil and roasted in the oven until the tomato skins can be peeled and the garlic can be squeezed out.
The gluten free bread and almonds are pulsed in a blender. All the remaining ingredients are then added to the blender and pulsed until you have a nice puree. You judge how much olive oil to use based on the consistency of the sauce you would like. The Gluten Free Romesco is that easy. I checked to see the where this sauce originated from and I learned that ROMESCO SAUCE is from the Catalon province in Spain and was created by fisherman to serve on their seafood catch.
The cast of characters.
The charring, roasting and blending of the ingredients to create the romesco sauce.
The Gluten Free Romesco Sauce plated.
Gluten Free Romesco Sauce
A fabulous Spanish sauce made with charred red peppers and roasted garlic and tomatoes. Gluten free bread is used to make this Gluten Free Romesco Sauce.
- 2 Whole Red Peppers
- 2 Whole Roma Tomatoes
- 5 Cloves Garlic
- 1/4 Cup Almonds
- 2 Pieces Gluten Free Bread
- 1 Tbsp Smoked Spanish Paprika
- 1/4 Tsp Cayenne Pepper
- 1 Tbsp Sherry
- 1 Tsp Salt
- 3 Tbsp Olive Oil
Turn on gas stove top on high and char the red pepper on all sides. Place in a paper bag folded over and steam for at least 20 minutes. Peel the skin and discard the skin and the seeds.
Preheat oven to 350F. Place tomato and garlic in a piece of foil, drizzle with 2 tsp oil, and wrap. Place the foil packet on a tray, add the gluten free bread and almonds onto the tray as well. Bake for 5 minutes until bread crisps. Remove the almonds and bread and place in a blender. Pulse until the mixture is ground.
Continue baking the garlic and tomato for another 25 minutes. Open the foil, and once you can handle the tomatoes, peel them.
Add all the ingredients to the blender. The garlic should be squeezed into the blender.
Pulse until the mixture looks creamy.
Serve and enjoy!
Adapted from Recipe Tin Eats - https://www.recipetineats.com/magic-spanish-romesco-sauce-dip/