Romesco sauce is delicious staple of Spanish cuisine. Our version of Catalonian tomato-red pepper romesco sauce boosts the ratio of roasted bell peppers. There are lots of ways to roast peppers and other items. Lia likes to do it on the stovetop in a comal (a flat griddle pan). You can also throw them on a hot grill (especially good and smoky if you add soaked wood chips to the coals or a smoker box), or use a pair of tongs to hold peppers over the open flame of a gas stove. Since this recipe calls for roasting a fairly large volume, we pop ‘em under the broiler. However you do it, the result is a simple, smoky romesco sauce that you can serve with grilled bread as an appetizer; as a condiment with fish, poultry, or meat; tossed with pasta; or even on pizza in place of traditional tomato sauce. It may just end up being your new all-purpose sauce.
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