romesco sauce
fran goldberg, boston globe magazine, may 2002

1/2
3
2
1
1
c
clv
ea
slc
T
whole raw almonds
garlic
chili peppers, dried
white bread, toased
parsley
chop in food processor, but not too
fine



3
ea
beefsteak tomatoes
skin, chop coarsely, add
2
1/4
T
c
sherry vinegar
olive oil
mix in


-
salt and pepper
add, to taste
  • garnish with 1 T chopped parsley
  • serve as sauce for broiled fish