Description
The Romesco is brilliant for more than just broccoli too.
Ingredients
Scale
- 4 large tomatoes
- 1 small red onion ½-inch slices
- ¼ cup almonds
- ¼ cup hazelnuts
- ¼ cup walnuts
- 1 cup roasted piquillo peppers
- ½ cup roasted garlic
- 1 lemon, zested and juiced
- 2 oz sherry vinegar
- 2 oz olive oil
- 2 tbsp smoked pimentón dulce
- 1 tbsp espelette pepper
- 2 tbsp salt
- 2 broccoli heads, quartered
- Salt
- 2 oz olive oil
Instructions
- Preheat oven to 400 degrees.
- Remove the core from the tomatoes and score the bottom. On a sheet tray place the prepared tomatoes and the sliced red onion. Roast in the oven for 1 hour until skin is falling off and the outside of the tomatoes and onions are nicely caramelized.
- Toast the nuts in the same oven for ten minutes until golden brown.
- In a food processor begin to chop all the ingredients. Start with the tomatoes, peppers, onions, and garlic, and then all the nuts.
- Mix in a medium-sized bowl with the lemon zest and juice, sherry vinegar, olive oil, pimentón, espelette, and salt.
- Turn grill on medium-high heat. Toss the quartered broccoli with the remaining salt and olive oil and begin to grill. Continue to turn the broccoli until fork-tender and nicely colored.
- Arrange the broccoli on a platter and cover with the romesco sauce. Serve warm.