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  1. Home
  2. Food

How to make salsa romesco

Make a delicious tomato-based sauce. - by Karen Martini
  • 18 Oct 2019
Prep: 10 Minutes - Cook: 50 Minutes - Serves 4-6
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Roasted vegetables, nuts and garlic are the base of this zesty sauce, which pairs perfectly with grilled haloumi.

Ingredients

3 large roma tomatoes, very ripe

2 red capsicums

1 large bulb garlic, cloves separated, plus 1 extra clove, peeled

2 tsp chopped sweet pimento

Extra virgin olive oil, to drizzle, plus extra 100ml

150g blanched almonds

100g roasted hazelnuts

Sea-salt flakes and freshly ground black pepper, to season

1 tsp smoky paprika

50ml sherry vinegar

10-12 green shallots, with some end roots trimmed and some intact

450-500g (2 blocks) haloumi, thickly sliced

Crusty bread and 1/2 lemon, to serve

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Put tomatoes, capsicums, garlic and pimento in a small baking dish so vegetables fit snugly. Drizzle with oil.

  2. Roast vegies for 45 minutes. Remove from oven, cover with foil and set aside to cool for 30 minutes. Slip skins off tomatoes and capsicums, remove seeds and membranes, and discard. Squeeze flesh from garlic, discarding skins.

  3. Meanwhile, put almonds and hazelnuts in a frying pan and toast over medium heat for about 10 minutes, until well scorched. Remove from pan.

  4. Put nuts and extra peeled clove garlic in a blender or food processor and pulse until well chopped. Add capsicums, tomatoes, roasted garlic and paprika. Season. Process while slowly adding extra oil until you have a very smooth paste. Add vinegar and check seasoning.

  5. Heat a chargrill pan over high heat. Oil green shallots and grill on each side for a couple of minutes to soften, colour and char just a little. Remove from pan and add a little more oil if necessary. Grill haloumi on high, for about 1-2 minutes each side.

  6. Spoon a large amount of romesco on a large share plate, then put warm green shallots and haloumi slices on top. Serve immediately with crusty bread and lemon wedges.
    Serve extra romesco on the side or store in an airtight container in the fridge for up to one week.

Salsa romesco with grilled haloumi
Photography Marina Oliphant

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

  • Food
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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Lamb and roast vegetable pasties

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Dried fruit salad with exotic spices

Tuna and sweet potato sesame patties with pickled salad

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