Cooked - Romesco Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Romesco Dip

1.0

4-5 large, ripe tomatoes (or 1 punnet ripe cherry tomatoes)

1 large red onion, chopped

1 whole bulb fresh NZ garlic

3 tsp brown sugar

100ml extra virgin olive oil

2 thick slices toast bread, torn (course artisan bread like ciabatta is best)

½ cup hazelnuts

½ cup whole almonds

3 marinated red capsicums (red peppers)

1 cup chopped fresh coriander, including stalks

1 tsp red wine vinegar

Pinch chilli flakes

Preheat the oven to 180c.
Chop the tomatoes into quarters, discard the white core and seeds. Add to a bowl with the onion, garlic cloves, bread, sugar and olive oil, and toss to combine.
Pour it all out on to an oven tray, season with salt and pepper and roast in the oven for 40 minutes.
Add the nuts to the tray with 15 minutes to go. Cool to warm.
Add everything to a food processor (squeeze the garlic out of its skin) along with the capsicums, coriander, vinegar and chilli flakes. Pulse to almost course dip.
Season to taste with salt and pepper.

Course🍤Appetizer

Diets🌱Vegan...

Category🫕Dip

Cuisine🇪🇸Spanish

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 107 weeks ago

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