Yield: Yields 2-1/2 cups.
This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses—it’s served with salads, grilled vegetables, meat, chicken, or fish, or stirred into fish stews. Try it tossed with pasta or as a sandwich spread. It keeps in the refrigerator for at least a week.
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Start with the toasted nuts, chile, and tomatoes to get the purée underway.
So flavourful. I toasted the hazelnuts first, then rubbed them in a kitchen towel to remove the skins. Followed the recipe pretty closely. I had some leftover toasted panko breadcrumbs from last night, so used them to thicken it.
The bomb...............The Romesco Sauce is fabulous!Domine`
Great on about everything. Especially SPanish style with potatoes. I sometimes use roasted, skinned red bell peppers for half the tomatoes, it's a nice change. One of those recipes I love Fine Cooking for!
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