Spring Onions with Romesco Sauce

Preheat the oven to 400 degrees.

Place tomatoes, red peppers, and a head of garlic in the oven for about 45 minutes.

After 45 minutes, place the roasted peppers and tomatoes in a large bowl and cover it with plastic wrap for about 45 minutes.

Wash and clean the spring onions.

Drizzle the spring onions with extra virgin olive oil and individually wrap them in tin foil.

Place the wrapped spring onions on a baking sheet and put them in the oven.

Peel the tomatoes and peppers, removing all seeds and skin.

Cut the ends off the head of garlic and squeeze the cloves into the bowl with the tomatoes and peppers.

Add extra virgin olive oil, sweet paprika, red wine vinegar, and salt to the bowl.

Add toasted hazelnuts and stale bread to the bowl.

Pulse everything in a food processor a few times to form a thick sauce.

Unwrap the spring onions and bake them for another 15 minutes unwrapped.

Equipment Needed

Spice Level:

Dietary

Allergens