Romesco Butter

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Romesco Butter

 

Makes about 1 cup

 

2 Tablespoons Olive oil

1/2 teaspoon Garlic, minced

1 Tablespoon Onion, minced

1 Tablespoon Red bell pepper, minced

1/2 cup Roma tomatoes, diced

2 tablespoons Almonds, chopped

4 ounces Butter, softened

 

Heat the oil in a skillet. Add the garlic, onion and bell pepper. Cook for 3

minutes, stirring frequently. Add the tomatoes and simmer for 15 minutes. Toss

in the almonds. Remove from the heat and allow it to cool completely. Mix with

the softened butter. Place on a piece of plastic wrap. Roll into a 1-inch

cylinder and refrigerate. At service time, slice into 1/4-inch pieces and place

on warm fish to create an

instant butter sauce.

 

 

 

 

 

 

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