Romesco

Method

Heat the oven to 180°C and roast the tomatoes with the blanched almonds and hazelnuts for 15 minutes until lightly charred. Soak the dried peppers in hot water for 10 minutes, then drain and remove seeds. Toast the bread pieces in a dry pan until golden, then soak briefly in a little water. Pound the garlic with sea salt using a mortar and pestle, then add the roasted nuts and bread, continuing to grind to a coarse paste. Add the softened peppers and roasted tomatoes, grinding until well combined but still textured. Stir in the smoked paprika, vinegar and olive oil, adjusting the consistency with additional oil if needed and seasoning with black pepper. Serve at room temperature with grilled vegetables, fish or seafood.