This nutty and fruity Catalonian sauce is best when you make it your own.
Roasting the tomatoes and garlic reduces their water content, concentrates their flavor, and intensifies their sweetness.Dried peppers, such as ñora peppers , give the sauce more depth and complexity.
Let's take a closer look at the sauce and how to make it. Then you can decide for yourself where to get creative and where to stick to tradition.Romesco sauce comes from Tarragona, a Catalonian city just south of Barcelona on Spain's northeastern coast. Its base ingredients usually include nuts—often almonds and/or hazelnuts—tomatoes, dried peppers, garlic, bread, olive oil, and vinegar, all mashed or processed into a paste.It's more versatile than one might imagine.
When making romesco, the first thing you want to consider is how to handle your tomatoes and garlic. Many American recipes just assume you'll use raw fresh tomatoes and pungent raw garlic. That's not a safe assumption. The garlic, meanwhile, takes on a much softer, sweeter flavor when roasted. Roasting means you can add more of it without overwhelming the romesco, though a clove or two of raw garlic tossed in for good measure isn't a bad idea. In fact, that's the combination I settled on for my recipe: taking advantage of the softening effects of roasting, but also incorporating a little raw garlic for punch.
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