Romesco is so versatile and has a nice complex flavor profile, and yet is so simple to make. Serve it with flatbread and veggies, on roasted potatoes, tossed with noodles, served with grilled tofu, slathered on sandwiches, burgers, wraps, etc!
2bell peppersI used orange ones but for a deeper hue, use red ones, seeded and stems removed
2tbsp + 1 tsp olive oil, divided
For the Rest of the Romesco:
1/2cupslivered almonds, toasted
1/2cuppanko bread crumbs
2tbspred wine vinegar
Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Cut each pepper in half, remove the stem, seeds and membranes. Place on the baking tray, cut side down. Cut each tomato in half, remove the stem and place cut side up on the baking tray. Drizzle with 2 tbsp of olive oil. Slice the pointed end of the garlic bulb off exposing the garlic cloves. Drizzle with 1 tsp of olive oil. Wrap tightly with foil and place on the baking tray with the vegetables. No need to flip the vegetables. Bake for 20-25 minutes, or until the pepper skins are blistering a bit, the tomatoes are looking caramelized where cut, and the garlic is fragrant - it's the most sensitive as it can burn and dry out if over-baked.
Combine all ingredients in a food processor. Blend on high until smooth, scraping down the sides occasionally. Serve warm or chilled. Store in an air-tight container in the fridge.