Catalan Romesco Sauce

Preheat oven to 200°C (400°F).

Make a small cut at the bottom of the tomatoes. Place tomatoes and bell pepper on a baking tray. Cover very lightly with olive oil and a dash of salt. Cut garlic head horizontally in two and add to the tray.

Roast for 20–25 minutes. If you’re really short on time, you can pop it all into a suitable dish and give it about 5 minutes on a low heat (650W is enough) in the microwave.

In the meantime, roast almonds and hazelnuts in a pan on medium heat. No oil necessary!

Once roasted veggies and garlic are ready and cooled off a bit, add it all into a food processor, including the bread, spices, chili pepper, olive oil and vinegar. The garlic cloves should pop out of their skin easily if you squeeze a little.

Process all the ingredients until you have a paste. Alternatively, you can also use a hand blender. And there you have it. Your very own authentic Romesco Salsa is waiting to be dipped into!

You can keep the sauce in the refrigerator for 4–5 days. Excellent with calçots, grilled potatoes, grilled peppers, eggplant, spring onion or as a dressing for a salad.