This sauce is made with sundried tomatoes, peppadews*, almonds, olive oil, garlic, and anchovies. It's not exactly Romesco, but it's a pizza-friendly Romesco-inspired sauce. It's also nice served as a spread with bread or crackers.
Yield About 1 1/4 cups (enough for a 12-inch pizza)
- Place tomatoes, peppadews, almonds, garlic, and anchovies in a small food processor fitted with the blade attachment. Pulse until roughly chopped.
- Add the olive oil a tablespoon at a time. The amount needed will depend on the moistness of the sundried tomatoes and the number of peppadews. Pulse until you have a very thick sauce that holds a mounded shape for several minutes.
- Once you've achieved the desired thickness, season to taste with black pepper.
Jarred peppadews add a spicy-sweetness to the sauce. They’re not hot like jalapeños.
I used Marcona almonds – but you can use any sort you have on hand. You can also use walnuts.
You can make this sauce 2 days ahead and store covered in the refrigerator.
Andy Broder - KitchenThink