Tomato Romesco Sauce with Hazelnuts

Tomato Romesco Sauce with Hazelnuts


1 person made this

This no-cook tomato sauce made in a blender goes well wherever you'd use a tomato sauce, such as with pasta.

Herbie's Spices New South Wales, Australia

Makes: 3 cups approx

  • 1 red capsicum, roasted, seeded and peeled
  • 5 vine-ripened tomatoes, peeled, cored, seeded and chopped
  • 3 cloves garlic, unpeeled
  • 1/2 cup whole roasted almonds
  • 1/2 cup roasted hazelnuts
  • 1 slice white bread, fried
  • 1/2 teaspoon Herbie's Spices Mild Paprika Spanish
  • 1 Herbie's Spices Bay Leaves
  • 100ml red wine vinegar
  • salt and pepper
  • 1/2 cup extra virgin olive oil

Preparation:15min  ›  Ready in:15min 

  1. In a blender, mix together the tomatoes, garlic, capsicum, almonds, hazelnuts, bread, paprika and bay leaf.
  2. With the motor running, gradually add the vinegar, salt and pepper, then the olive oil until you have a thick liquid.

Additional Tips

Serve with grilled meats, fish or vegetables such as char-grilled baby leeks or fennel bulbs. Keeps well in the fridge for several weeks. If it separates, simply stir it, or shake it if kept in a bottle.

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