Typically the nuts are slightly roasted then processed with roasted red peppers and thickened with a stale or toasty bread. The nutty flavor is apparent and compliments any number of dishes, and can be used as a simple condiment, left out as a spread, or spooned over proteins. Bake. Bake for 30 minutes at 400°F, or until the peppers and tomato skins loosen and char. Remove from heat and cool. Blend it. To the food processor, add bread and pulse a few times to break it all apart. Peel. Peel the skins from the tomatoes, pepper and garlic. Add olive oil. Pour in olive oil in a stream while processing. Process until it smooths out. Add vinegar and salt. Add vinegar and pulse. Boom! Done! Your romesco sauce is ready to serve. We love this sauce. A true classic.
