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Ingredients

2 red capsicum
1 tomato
5 garlic cloves, unpeeled
1/4 cup extra virgin olive oil
2 slices white bread, crusts removed
1/2 cup natural almond kernels
1 tablespoon sherry vinegar
1 tablespoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt

Method

Step 1 Preheat barbecue grill on high heat. Cook capsicum, turning, for 10 minutes or until skin is blistered and blackened all over. Transfer to a bowl. Cover tightly with foil. Stand for 1 hour.
Step 2 Meanwhile, preheat oven to 200C/180C fan-forced. Place tomato and garlic on a sheet of foil. Drizzle with 2 teaspoons oil. Fold up sides of foil to enclose, twisting foil at top to secure. Place on a baking tray. Place bread and almonds on tray. Bake for 5 minutes or until golden and toasted. Remove bread and almonds. Bake tomato and garlic for a further 25 minutes or until tomato is tender and garlic is soft. Open up foil. Set aside to cool for 10 minutes or until cool enough to handle.
Step 3 Peel and discard skin from capsicum. Remove and discard seeds. Peel and discard tomato skin. Squeeze garlic from skins. Tear bread into pieces. Place capsicum, tomato, garlic and bread in a blender or food processor. Add almonds, vinegar, remaining oil paprika, cayenne pepper (if using) and salt. Season with pepper. Blend until smooth. Serve.

Magic romesco sauce

How to make Magic romesco sauce

Ingredients

Method