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I love things that are multi-purpose, which is why I have such a fondness for romesco sauce. I just whipped up a quick batch and used half as the base for a sausage and potato soup that’s simmering on the stove right now; the other half will serve as a dip for raw vegetables and a spread for hearty slices of bread at a get-together with friends tomorrow evening. (Make a double batch and tuck into jam jars to share with friends or store in your freezer!)
ACADÉMIE Wine Blend #1 hits all the right notes in this recipe, bringing out the sweet smokiness of the roasted peppers and garlic, riffing off the tangy tomato flavor and harmonizing with the richness of the olive oil – don’t be shy about pouring the remainder of your bottle into a glass or three to enjoy with whatever creative concoction your romesco sauce finds its way into!
