• 4 red bell peppers, roasted and roughly chopped*
• ¼ cup sun dried tomatoes
• 2 plum tomatoes, chopped
• 2 garlic cloves
• ¼ tsp dried oregano
• 1 pinch of crush red pepper flakes
• Fresh basil, chiffonaded
• s/p to taste
Put all ingredients in a food processor and pulse. Keep it rustic and chunky.*You can grill the whole red peppers over a gas flame until charred evenly on all sides or remove core and put under a broiler till charred, skin side up. Just keep an eye on it and remove when skins start to blacken. Remove skins before chopping.
This sauce is so versatile. Keep it rustic, serve on a zucchini round, add an avocado slice & a torn basil leaf and it makes an elegant appetizer. Add more tomatoes to thin it out and serve as a Romesco sauce over raw zucchini spaghetti, adding olives and capers for more zing. Or for a heartier dish, serve over steamed spinach or broccoli. You can melt raw goat cheese on top if that is part of your repertoire. I personally love it over steamed cauliflower with fresh oregano!