I love do-ahead veggie dishes. That way I can enjoy my guests.
This dish is inspired by Spanish Romesco. It’s a sauce sort of like a pesto, but it’s made with roasted tomatoes, garlic, and nuts.
I have paired it with blistered red and yellow cherry tomatoes and sautéed haricot verts. The colors are simply gorgeous.
Make them a little ahead of time and serve them at room temperature or warm them through if you prefer.
I hope you enjoy this recipe as much as I do xxx Chef MM
Blistered Tomatoes & Beans with Romesco
FOR THE VEGGIES
- 2 lbs/1Kg green beans/haricot verts trimmed
- 2 packs of multi-colored cherry tomatoes
- Coarse Salt & Black Pepper to taste
- 1 TBS black sesame seeds- to garnish
- 1 TBS white sesame seeds- to garnish
- Good quality olive oil – to finish
FOR THE ROMESCO
- ¼ cup – unsalted roasted almonds
- 2 TBS olive oil
- 2 TBS red wine vinegar
- 2 garlic cloves
- 1 tsp paprika
- Pinch of cayenne pepper
Preheat the oven to 450 F/230C
Place the cherry tomatoes on a baking sheet and roast on the middle rack for 20-25 minutes shaking mid-way until they are blistered and charred. Allow them to cool.
Finely chop the almonds in a food processor. Add the oil, vinegar, garlic, paprika, cayenne pepper, and half the tomatoes. Pulse to form a coarse paste. Set aside.
Heat some olive oil in a large skillet on medium-high heat. Cook the green beans in batches so they aren’t overcrowded. Cook for 6-8 minutes till they blister but are still crunchy.
Mix the beans with the romesco sauce. Make sure they are well coated. Season with salt & pepper to taste.
Place the beans on a flat platter and top with the remaining roasted tomatoes. Garnish with some white and black sesame seeds and drizzle with good quality olive oil.
You can serve these veggies at room temperature or warm through.