Edible sunshine: Romesco sauce

When the weather is chilly and wet I always crave—in addition to homemade soup, fleece, and ski plans—something RED. I think what I'm missing is tomatoes, which I almost never eat out of season because they are usually so bad. In the summer I eat tomatoes nearly every day—in salads, on sandwiches, drizzled with olive oil and sprinkled with salt—so there's a significant hole in my diet this time of year.

One thing that helps fill it is romesco sauce: bright red, zingy taste, made from items almost always in my cupboard.

And it's the most ridiculously versatile condiment. It's delicious to spread on bread. The other night I added it to pannini sandwiches that included grilled eggplant (left over from the eggplant parmesan adaptation from the previous night), fontina cheese, and prosciutto.

A few nights later, off it went to a P.T.A. meeting as a dip for cold shrimp. Last night I was spreading it on bread again and stirring it into my lentil soup. It's not bad with just a spoon either.

ROMESCO SAUCE

2 tablespoon almonds
1 thin slice bread (4 x 3 x 1/4")
1 large garlic clove
1 7-oz. jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoons Sherry wine vinegar
1/2 teaspoon smoked paprika

If almonds are not already roasted, place them in a small skillet to toast. Add bread slice and toast lightly.

Add all ingredients to a food processor or blender and combine until smooth.

If you think of anything else to do with romesco sauce, let me know. In the meantime, stay warm and dry.