Almond, Garlic and Tomato Sauce

Sauce aux calçots

Preparation info

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This velvety sauce is made smooth and clinging so that it does not drip when the calçots are dipped into it. Much is said about how best to eat calçots. You must tip your head back, raise the onion, covered in black bits and red sauce, over your mouth, and steer it in. The more you eat, the more juice runs down your chin, the better fun for everyone.

This heavenly sauce, a beautiful coral red, is a brilliant companion to any grilled or roasted vegetables. You can also