Romesco Sauce

1. Heat oil and cook bread and garlic

Heat 4 tablespoons of the olive oil in a small frying pan over medium heat. Add the bread cubes and halved garlic cloves, stirring frequently with a heat-resistant rubber spatula. Cook for about 5 minutes, or until the bread is lightly browned and the garlic is fragrant. Once browned, transfer the mixture to a food processor.

2. Cook the tomato

In the same frying pan, place the halved plum tomato cut-side down. Cook for 3 to 5 minutes until the cut side is browned and caramelized. Flip the tomato and cook the skin side for another 3 minutes. Add the cooked tomato to the food processor.

3. Process nuts and spices

Add the toasted almonds, toasted and skinned hazelnuts, minced thyme, sweet paprika, and a small pinch of cayenne pepper to the food processor. Process the mixture for about 30 seconds, until the nuts are finely ground and well combined with the bread and garlic mixture.

4. Add peppers, tomato, and vinegar

Add the chopped roasted red peppers, the browned tomato, and the sherry vinegar to the food processor. Process again for about 30 seconds, until the mixture is smooth and cohesive.

5. Incorporate remaining oil and adjust seasoning

With the food processor running, drizzle in the remaining 2 tablespoons of olive oil. Pulse until the oil is fully incorporated and the sauce reaches a smooth consistency. Taste and adjust the seasoning with kosher salt and additional cayenne pepper if desired.