- 3 plum tomatoes
- 2 red peppers
- 1 onion
- 4 tablespoons olive oil
- 1 chile
- 1/2 cup sliced almonds
- 1/4 cup olive oil
- 3 garlic cloves
- 2 tablespoons sherry wine vinegar
- 1 small french batard cut into 1/2 inch cube
- 1 teaspoon sweet paprika
Roast tomatoes, peppers and onion in olive oil in the oven for 45 minutes turning every 15 minutes, cover with foil and let stand.
De-seed the chile and chop, saute in olive oil, then put in blender with peeled peppers, tomatoes and chopped onion.
Brown the almonds and place in the blender with the rest of the ingredients. Blend to a coarse puree, season and serve at room temperature.
Season and brush each side of the chops with romesco sauce, grill until medium rare with in-season vegetables, and serve with a small bowl of romesco sauce for dipping.