Make a small cut at the bottom of the tomatoes. Then place the tomatoes and bell pepper on a baking tray. Cover very lightly with olive oil and a dash of salt.
Cut the garlic head horizontally in two and add to the tray.
Now off it goes into the oven. Roast for 20 -25 minutes. If you’re really short on time you can pop it all into a suitable dish and give it about 5 minutes on a low heat (650W is enough) in the microwave.
In the meantime roast the almonds and hazelnuts in a pan on medium heat. No oil necessary!
Once the roasted veggies and garlic are ready and cooled off a bit, add it all into a food processor including the nuts, bread, spices, olive oil and vinegar. The garlic cloves should pop out of their skin easily if you squeeze a little.
Process all the ingredients until you have a paste. Alternatively, you can also use a hand blender. And there you have it. Your very own authentic Romesco Salsa is waiting to be dipped into!
You can keep the sauce in the refrigerator for 4-5 days.
Excellent with calçots, grilled potatoes, grilled peppers, eggplant, spring onion or as a dressing for a salad.
If you liked this sauce, then you definitely need to check out our other winners! Let’s see - how about this very cool eggplant dip, Baba Ganoush, or this super popular Red Pesto!Thanks to Cris for passing us not only a recipe but also a part of her Catalan history. Very cool!