Kelly Neil

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Romesco Part One : Slow Roasted Valley Tomatoes (and a Red Pepper)

I've been wanting to make Romesco for a while now and so last night when I got home, I sliced up some fresh Annapolis Valley tomatoes and a red pepper, then drizzled them with olive oil and slow roasted them at 225° for three hours. They will be the base for my soon-to-come Romesco recipe.

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