Serve this all around Spanish dipping sauce with your next meal! Andaluca features this sauce with our Wrapped Monkfish.

Makes 2 1/2 cups
1 cup Oven Dried Tomatoes*
1 tbsp. Roasted Garlic*
1/4 cup roasted bell pepper, seeded & coarsely chopped
1/4 tsp. red chili flakes
1 cup water
1/4 cup red wine vinegar
3/4 cup olive oil
4 each Crostini
10 each spicy paprika almond
1/2 tsp. kosher salt
1/4 tsp. black pepper, fresh ground fine
1 tsp. medium chili powder blend

FOR ROMESCO SAUCE: Place all ingredients except oil in food processor. Process until smooth, and then slowly add the oil. Mixture should be smooth, with all oil incorporated. Place in clean container, refrigerate.

*Roasted Garlic

1 cup (4 oz. wt.) whole garlic cloves, peeled
2 tsp. canola oil
1 tsp. olive oil
1/4 tsp. kosher salt

Place all ingredients in 2 inch Pyrex dish. Cover tightly with foil. Bake in 200 degree convection oven, fan on for 1 1/2 hours. Place in clean container, refrigerate.

*Oven Dried Tomatoes

5 lbs. roma tomatoes, whole
1 tsp. kosher salt
1/4 tsp. black pepper, fresh ground fine

Cut top off of tomato, cut in half lengthwise and scoop out seeds. Sprinkle with salt and pepper and place cut side up on parchment lined sheet pans. Place in 200 degree convection oven; fan on for 2 hours until dry and leathery. Let cool at room temperature and place in clean container,refrigerate.