food, Recipes

Charred Pepper Romesco Sauce

Donna Lewis


2 large tomatoes 2 red peppers ¼ cup olive oil 1t chilli flakes or to taste ¼t sweet Spanish paprika 1 sourdough slice, cubed 25g flaked almonds, toasted 2 garlic cloves, chopped 1T red-wine vinegar 1T lemon juice


Preheat the grill to 250˚C. Place the tomatoes and peppers on a baking tray and grill them, turning them occasionally, until the skin is charred and blackened. Place the vegetables in a large bowl, cover them with clingfilm and leave them to cool. Peel off the skins, deseed the vegetables and chop them roughly. Heat the oil in a frying pan, add the chilli, paprika and bread cubes and toss to combine. Fry until the bread is crispy. Originally published in HL December 2015