Romesco Sauce and Wilted Spinach on Toast

Serves : 2 Cups

Romeesco sauce


  • 5-6 ripe tomatoes, cores removed

  • 1 bulb garlic, halved horizontally

  • ½ cup olive oil, plus 3 tablespoons

  • ½ cup blanched almonds, toasted until golden

  • 1 slice MacKenzie High Country Bread

  • 1 red chilli, deseeded and very finely chopped

  • 2 red capsicums, roasted and skinned

  • 1 teaspoon smoked paprika

  • 3 tablespoons sherry vinegar


Preheat the oven to 180°C.  

Place the tomatoes and garlic halves in a baking dish and drizzle with 1 tablespoon olive oil. Cover with foil and place in the oven for about 30 minutes until the garlic cloves can be squeezed from their skins. Set aside to cool before squeezing the pulp from the garlic and pulling the skins off the tomatoes.

Heat the remaining 2 tablespoons olive oil in a frying pan and pan-fry the bread until golden on both sides.

Place the tomatoes, garlic, almonds, toasted bread, chilli, roasted and skinned capsicums, smoked paprika and vinegar in a food processor.

With the motor running, gradually pour in the ½ cup olive oil down the feed tube until you have a thick sauce. Season.

Serve Romesco sauce on toasted MacKenzie High County Bread topped with wilted spinach.

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