Easy homemade Romesco sauce recipe

Preheat the oven to 180 ºC and roast the tomatoes and the garlic head for at least 30 minutes.

Fry the nuts together with the crusco pepper until the nuts are golden brown and the pepper is crunchy.

Peel the tomatoes and roasted garlic and place them in the blender. Then, add the nuts, fried pepper, vinegar, virgin olive oil and salt to the blender.

Blend until obtaining a fine cream. Then, pass through a sieve.

Keep it in closed jars in the fridge (without air) for a couple of weeks. It can be bottled and the shelf life can be up to 6 months. Use it to accompany anything! It works well with meat, fish, vegetables or simple French fries.