Romesco from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day
A thick, brick-hued condiment that no kitchen repertoire should be without. Try it tossed with pasta, used as a dip for crostini, pita, or roasted mini new potatoes, spread on a sandwich, eaten by ...
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Cooking tools:
- Food processor
- Blender
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spatula
Ingredients
- 2 teaspoons sea salt
- 1 (5.5-ounce) can tomato paste
- ⅓ cup roasted almonds
- 1 red bell pepper, seeded and halved
- 2 teaspoons mild smoked paprika
- 3 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, peeled
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