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Romesco sauce

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 15 minutes


Quarter the tomatoes and slice the onions and peppers.

Put in an oven dish and leave until pepper is slightly browned at 450°F (235°C).

Remove skin and seeds from peppers.

Mix tomatoes, onions, peppers and garlic together.

Add the olive oil and vinegar little by little, stirring carefully, until the sauce is smooth. Liquidise if necessary.
Advice: Recommended wines:
- Alsace: Silvaner, Pinot blanc
- Bordeaux: Entre 2 mers
- Bourgogne: Maçon

User comments

another free recipe every day

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