For the Romesco Sauce
(makes approx. 2 cups)
1 large red bell pepper (or equivalent of smaller varieties) roasted (see note)
2 cloves garlic, crushed
⅓ cup toasted almonds or hazelnuts
10-12 ounces tomatoes (approx 2 medium), roughly chopped
1-2 tablespoons sherry or red wine vinegar
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the crushed garlic cloves and cook, stirring occasionally, until golden brown, about 3 minutes. Carefully add your tomatoes (their juices will likely splatter a bit), 1 ½ teaspoons salt. Cover the saucepan leaving the lid ajar, and cook until the tomatoes release their juices (about 8-10 minutes). Remove from heat and let cool slightly.
Combine all ingredients in a blender or food processor, and blend until smooth (using a blender will make the sauce much smoother). Season to taste with salt, and vinegar.
Note: you can use a grill, grill pan, your broiler, or roast the pepper in your oven, or you can use a jarred roasted pepper too! You can leave your pepper whole or cut it into sections, then drizzle your pepper with oil, and consult this general guide on how to do this broken down by method:
Grill/Grill Pan: cook over medium high heat until flesh is soft and the pepper is charred on all sides. Set aside to cool.
Broiler: set your oven rack in the middle of your oven and preheat the broiler on high. Put the pepper on a baking sheet or in an oven-safe skillet, and set in the oven. Checking often and turning as needed, broil the pepper until the flesh is soft and the skin is charred. Be patient - this may take about 15 minutes.
Oven Roasted: preheat your oven to 450º F, and put the pepper on a baking sheet or in an oven-safe skillet, and set in the oven. Roast, turning once or twice, until flesh is soft and the skin is getting dark color (about 15-20 minutes).
Grilled and/or roasted vegetables (such as zucchini, shishito peppers, onions, cauliflower, green beans)
Fresh herbs such as parsley or cilantro
Grilled or toasted bread
Spread a few spoonfuls of romesco sauce on a serving plate and arrange the vegetables on top. Squeeze some lemon juice over everything and garnish with flaky salt and fresh herbs. Serve with grilled or toasted bread.