A loyal reader came up with this take on classic Romesco sauce originating from the Catalonia area of Spain. The golden tomatoes and yellow peppers give it a sunny hue. Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.
Preheat oven to 425°F. Line a baking sheet with aluminum foil.
Slice tomatoes in half and place cut sides up on foil. Set whole bell peppers on foil. Roast for 40 minutes, rotating peppers at least twice, or until brown spots appear on peppers’ skin and tomatoes are soft. Set aside. When cool enough
to handle, remove and discard the skins and
seeds from tomatoes and peppers; remove stems from peppers.
In a skillet over medium heat, warm 1 tablespoon of olive oil. Mash garlic and add to skillet. Cook until lightly toasted.
Put toasted almonds into a food processor and process until powdery. Add tomatoes, peppers, garlic, and remaining oil and process until smooth. Season with salt and pepper.