Romesco Sauce

Serves: 4-6

Ingredients:

2 large ruby red tomatoes

2 red bell peppers

1 whole bulb garlic

Olive oil 

3 tablespoons tomato paste

A small handful almonds

¼ cup chopped sun-dried tomatoes

1 tablespoon sherry vinegar

½ teaspoon fennel seeds

1 teaspoon smoked paprika 

1 tablespoon fresh dill, chopped

Salt to taste

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Method:

1. Turn your oven to 200'C.  

2. Quarter the tomatoes and slice the peppers into strips, removing the seeds. Place prepared veg and whole bulb of garlic on a roasting tray lined with foil or parchment paper (for easy cleaning). Drizzle with olive oil and roast for 30 minutes, until golden and slightly caramelised.

3. Whilst the veg is cooking, toast the almonds in the same oven for 2-4 minutes. Keep an eye on them. 

4. Toast the fennel seeds and smoked paprika in a dry pan over a moderate heat for 2 minutes until fragrant. Tip into a bowl and set aside. 

5. Place all of the roasted ingredients into a food processor or blender, removing the caramelised garlic pulp from its skin. Add the remaining ingredients except the salt. Pulse to your desired consistency, chunky or smooth. You may need to add a small splash of water to get the ingredients blending.

6. Season at the end with salt and a little extra olive oil to taste.

A different take on the infamous romesco sauce. I keep fennel seeds on my counter top in the same form as a salt crock. Lately fennel seeds have woven their way into any dish I’m making that needs a little extra pizazz. 

In this sauce, they are the hero that changes the game.