Nut-free romesco

Nut-free romesco

By
From
Cantina
Makes
750 ml
Photographer
Chris Middleton

The Spanish would be horrified by a romesco without almonds, but I’ve done it anyway. Sesame works equally well so, because many people have nut allergies, I decided to create this version. It can also be used as a great dip and relish for fried foods.

Ingredients

Quantity Ingredient
500g tomatoes
250ml olive oil
2 red capsicums
80g sesame seeds, toasted
2 long red chillies, roughly chopped
2 bird’s eye chillies, roughly chopped
2 garlic cloves
1 small handful mint leaves
1 small handful basil leaves
2 tablespoons ground cumin
1 1/2 tablespoons smoked paprika
60ml pedro ximenez sherry
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon cabernet or sherry vinegar
50g baguette slices, lightly fried then torn into pieces
sea salt, to taste

Method

  1. Preheat the oven to 150°C.
  2. Cut the tomatoes in half crossways and place on a roasting tray. Drizzle with a little of the oil and cook for 1 1⁄2–2 hours, until collapsed and a deep red colour.
  3. Preheat an overhead grill (broiler) to high.
  4. Place the capsicums on a grill tray and grill (broil), turning occasionally, for 10 minutes, until charred black and collapsing.
  5. Place the capsicums in a bowl, cover with plastic wrap and set aside to sweat and cool.
  6. Peel and seed the capsicums and roughly chop.
  7. Place the roasted tomatoes and capsicum in a food processor or blender. Add the sesame seeds, chillies, garlic, herbs, spices, sherry, lemon juice and vinegar and process, gradually adding the remaining oil, to combine. Add the bread and blend to make a smooth sauce. Season with salt.
  8. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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