This romesco is packed with roasted pepper, tomato and almond, with sherry vinegar for a fresh counterpoint. Serve the chunky dip with grilled bread and crisp celery.
Romesco is associated with Catalonia and comes in many variations. This version puts fresh red peppers, tomato and almond centre stage. They make the sauce smooth and rich, while the sherry vinegar keeps it fresh enough to serve with bread or raw vegetables. The roasted pepper adds a sweet, lightly smoky flavour; almond brings a nutty bite. This is a contemporary variation, not an attempt to define a single fixed, original recipe.
Ripe peppers and tomatoes are at their best in the Netherlands in summer: they have more flavour then and roast up beautifully sweet. Roasting them in a hot oven darkens the skins and concentrates the moisture in the tomatoes. Leave the vegetables covered for a little while after roasting; this makes the pepper skins easier to remove. A few dark spots are welcome, but remove any burnt skin so it doesn’t taste bitter. The garlic roasts in its skin and becomes soft and mild.
Blend the sauce briefly and in small batches. A stick blender or food processor will both work, as long as you stop before the romesco becomes smooth: small pieces of almond and pepper add more texture and keep the sauce thick. If it’s too thick, add a spoonful of water or a little extra olive oil; if it tastes too rich, stir in a little more vinegar at a time. Sherry vinegar brings a rounded, woody acidity. Red wine vinegar is a useful substitute, though it makes the sauce taste a little sharper. You can replace some of the almonds with hazelnuts, but this noticeably changes the nutty flavour.
Grilled bread is ideal for scooping up the romesco; raw celery makes a fresh, crisp counterpoint. You can also serve the dip with other sturdy raw vegetables or alongside grilled vegetables. If you make the sauce ahead, store it in a sealed container in the fridge and use it within three days. Don’t leave it at room temperature for an extended period. Stir before serving and taste again: cold sauce can taste a little less pronounced, so a small splash of vinegar or pinch of salt may be welcome.
Preheat the oven to 230 °C (fan 210 °C). Place the peppers, tomatoes and unpeeled garlic on a baking sheet lined with parchment paper. Roast for 25–35 minutes, turning the peppers halfway through, until the peppers are charred and the tomatoes are soft and lightly coloured.
Meanwhile, toast the almonds in a dry frying pan over medium heat for 3–4 minutes until golden brown. Shake the pan regularly and remove them as soon as they colour.
Put the roasted vegetables in a bowl and cover for 10 minutes. Then peel the peppers and remove the ribs and seeds. Discard the pepper skins and any hard, dark pieces. Peel the tomatoes if the skins come away easily; otherwise, leave them on. Squeeze the soft garlic out of its skin.
Put the pepper, tomato, garlic, almonds, sherry vinegar, olive oil, salt and pepper in a food processor. Blend in short pulses until you have a chunky sauce with visible pieces. Taste and add extra salt or a little vinegar if needed.
Brush the bread lightly with the remaining teaspoon of olive oil and grill it on both sides in a grill pan or under the oven grill until golden brown. Cut the celery into long strips. Spoon the romesco into a serving bowl and serve with the warm bread and celery.
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