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Lulu Grimes

Romesco

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This classic sauce from Tarragona in Catalonia, Spain, traditionally contains dried nyora peppers. Today, there are many versions, but it is typically made with tomatoes, garlic, nyora peppers, parsley, hazelnuts, almonds, chilli and bread. We’ve used roasted capsicum here, as nyora peppers can be hard to find. Serve with grilled fish.

Ingredients

  • 2 tomatoes, halved
  • 1 red capsicum (pepper), halved and seeded
  • 4 garlic cloves, peeled

Method

  1. Preheat the oven to 200°C (400°F/Gas 6). Put the tomatoes, capsicum and garlic cloves on a baking tray and roast for 20 minutes

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