Romesco-Style Tomato Sauce

1. 1

   Char the peppers. Using tongs, char the peppers whole directly on a gas burner until lightly blackened. the broiler works here as well. Once they're charred, place them in a bowl and cover them with plastic wrap to let the smoke infuse the flesh.

2. 2

   Blend together the garlic, onion, tomatoes, and almonds as smoothly as possible. The almonds won't blend all the way, which is ok - it gives the sauce great texture.

3. 3

   When the peppers have cooled slightly, cut the flesh from the core and blend the peppers into the sauce - no need to peel them.

4. 4

   Place the blended sauce in a saucepan and add the oil, butter, 2 tablespoons of the sherry, salt and pepper and simmer gently for 35-45 minutes. Be sure to cover the sauce as it tends to spatter.

5. 5

   Taste the sauce and add additional sherry to taste. Adjust the salt and pepper as needed. This sauce is delicious in grain bowls, makes a great cheeseboard element, and is delicious with seafood.

* Per serving · 4 servings · Values may vary.

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