This shortcut version of the classic Spanish romesco sauce—a combination of tomatoes, red peppers, bread, and almonds—is an easy, quick dip to prepare for cocktail parties. Its flavors pair well with anything from vegetable crudités to grilled chicken breasts and pasta, but one of our favorite ways to serve it is with roasted shrimp.
Game plan: The romesco can be made up to 5 days in advance and refrigerated in a tightly sealed container.
- 1/2 medium tomato
- 2 medium garlic cloves, peeled
- 2 slices crusty bread (about 2 ounces)
- 1/4 cup whole raw almonds
- 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
1Heat the oven to 450°F and arrange a rack in the middle.
2Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
3Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
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