Romesco - Tomato and Capsicum Puree

This recipe is greater than the sum of it's part. Magnificent flavour and easy preparation make it a favourite. Use it as a dip for bread or a condiment for meat or vegetables. It's especially good in late summer when tomatoes and red capsicums are at their peak.
  • Ingredients

    • 2 red onions
    • 2 capsicums
    • 4 tomatoes
    • 4 tablespoons olive oil
    • 40g ground almonds, hazelnuts or even cashews (toasted optional)
    • 2 cloves garlic
    • 2 slices sandwich bread
    • 1 tablespoon red wine vinegar
    • 2 teaspoons smoked paprika


    1. Peel onions and cut in half.
    2. Cut core out of tomato and cut in half.
    3. Place onions, tomatoes and whole capsicums onto baking tray lined with baking paper.
    4. Put into oven at 250 C for 30 mins, or until cooked and charred.
    5. Lift skins off tomatoes, remove cores from capsicum and peel.
    6. Place all ingredients in food processor and process.
    7. Check seasoning for salt and vinegar. Add more if necessary.
    8. Serve as a sauce for meats, or as a dip.