This sauce with roasted carrots and tomatoes is my take on romesco, featuring a wonderfully creamy texture and all the depth of roasted vegetables. I make it with a handful of raw almonds, garlic, and extra virgin olive oil, blending everything together until smooth. If you already have your veggies roasted, you can have it ready for the table in just 10 minutes.
Roasting enhances the natural flavor of the vegetables, and the almonds help give the sauce body without needing any extra thickeners. I love serving it alongside roasted veggies, potatoes, or fish, and it's also wonderful as a dip to share. These quantities yield about eight servings.
If you love making your own sauces, I recommend my Roasted tomato sauce and, for a fresher side, my Lime yogurt sauce.
Store it in an airtight container in the fridge and use it within 3 days. If your roasted vegetables had already been sitting in the fridge beforehand, keep that in mind and don't push the deadline.
Yes, you can freeze it in small portions. Thaw it in the fridge and give it a good stir or a quick blend if the texture separates slightly.
You can use hazelnuts to keep the body of the sauce, though it will alter the flavor. If you need a nut-free option, try shelled sunflower seeds and adjust the amount until you get the texture you like.
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
