Makes 1½ cups
(Vegan; no gluten, dairy, egg or legumes)
Vibrant in colour and taste. Use this hot on pasta, potato, green beans, legumes, boiled eggs, fish or chicken. Or serve cold as a dip, or as a dressing on salad. Variations follow. Great use for sun-blessed summer vegetables. There are many regional variations of Romesco. The veg might be fried or roasted and then pureed with toasted bread and hazelnuts or almonds. Historically, this was one of the many ways to use up stale bread. The result is thick, hearty with the vivid red of tomato and capsicum.
Some people do not do well with the nightshade family of vegetables (including potato, tomato and peppers; contact this office for an allergy test). However, eating them only when in season can increase tolerance. Read more