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Romesco Sauce

Originally a fish stew, this roasted tomato, pepper and garlic sauce thickened with almonds and bread is now served with just about anything ? grilled Ontario rainbow trout or chicken, or as a dip for raw vegetables. Its bright colour and smoky flavour make it a popular Spanish sauce. If time permits, make ahead for flavours to develop.

2 Ontario Greenhouse Tomatoes 1 Ontario Greenhouse Sweet Red Pepper 1 head garlic 2 tbsp (25 mL) extra-virgin olive oil 1 slice (3/4-inch/2 cm thick) day-old crusty bread 1/2 cup (125 mL) slivered almonds 2 tbsp (25 mL) sherry vinegar or red wine vinegar (approx) 1/2 tsp (2 mL) each salt and smoked paprika Pinch cayenne pepper

Core tomatoes. Cut red pepper in half, removing stem and seeds. Cut top off garlic to expose cloves. Place tomatoes (core side up), pepper halves (skin side up) and garlic on parchment paper-lined rimmed baking sheet. Drizzle oil over all. Roast in 400ºF (200ºC) oven until tomato skins split, pepper skins blister and garlic is soft, about 30 minutes. Let cool enough to handle. Meanwhile, remove crust from bread; cut bread into cubes. Place bread and almonds on another baking sheet. When vegetables are roasted, turn heat off and bake almonds and bread in still warm oven until toasted and golden, about 5 minutes. Slip off and discard skins from tomatoes and peppers. Coarsely chop tomatoes and peppers (discard excess liquid) and place in food processor with squeezed out garlic cloves. Add bread cubes, almonds, vinegar, salt, paprika and cayenne; process until almost smooth yet still with some texture from almonds. For a zippier sauce, add a little more vinegar. Serve warm. Nutritional Information: 1 Serving (2 tbsp/25 mL): PROTEIN: 1 gram FAT: 3 grams CARBOHYDRATE: 3 grams CALORIES: 44 FIBRE: 0.5 grams