It’s awesome being in San Francisco. Besides the crazy notion that every day is the same beautiful weather, this city has incredible farmers markets, fresh sour batard in any store, and Baja-style Mexican food on every corner. Wedding diet, say what?
So despite the temptation to eat out every night, the insanely-fresh California produce makes it easy to cook at home. And, come on, it’s summer! In my opinion all the best veggies, fruits, and herbs come out in style ahora, namely cukes, tomatoes, watermelon, and basil.
This recipe, Roasted Tomato Romesco and Zucchini, definitely celebrates my all-time favorite season. Juicy, ripe tomatoes are roasted until they burst, mixed with garlic and toasted almonds for a chunky, flavorful sauce, then laden on a meaty base of lightly sautéed zucchini. (I’ve always loved tomatoes…but not zucchini. That limp-noodle-of-a-veggie didn’t impress me as a kid, but now I realize it was unjustly overcooked. With just a simple sauté, this green squash has a beautiful grassy flavor with a slight sweetness.)
You might not make it to the squash part of the recipe. Honestly, I dipped several handfuls of chips in the tomato romesco before realizing I should probably finish making dinner. So if zucchini isn’t available where you are, break out fresh lime and some blue corn chips. (Some Catalonian probably hates me right now.)
Hope you enjoy this tasty, seasonal dish. What’s your favorite summer food?
roasted zucchini with tomato romesco – bright summer treat
- 2 large tomatoes
- 1 garlic clove – peeled
- 1/4 cup almonds
- 1/2 Tbsp. apple cider vinegar
- 1 Tbsp. packed, fresh parsley leaves
- 1/2 tsp. smoked paprika
- 1/4 cup gluten-free bread crumbs
- 2 Tbsp. extra-virgin olive oil
- pinch of crushed red pepper
- 1/4 tsp. salt
- 2 small zucchini
- 2 tsp coconut oil
- salt & black pepper
- Slice tomatoes in half, so stem is on one side. Place face-down in a roasting dish with garlic. Broil in oven for 7-10 minutes or until tomato tops are blackened. Place in glass container with glass lid, and let sit for 5 minutes. When cool to touch, remove charred skin. Strain the tomato juice, and set aside pulp.
- In a small dry skillet, toast the almonds over high heat. Constantly shake the skillet to keep the almonds from burning. After 3 minutes (or once fragrant and slightly darker), remove almonds from heat.
- In a food processor or blender, puree ingredients from tomatoes through the red pepper until slightly chunky. If mixture is too dry, add in reserved tomato juice from step 1. If mixture is too runny, pulse in more breadcrumbs.
- Cut zucchini into 1/2-inch coins on the bias. In a large skillet, heat up the coconut oil over medium-high heat. Add the squash, and sauté 5-7 minutes or until cooked through and lightly browned. Top with sea salt and fresh black pepper. Remove from heat, and toss with fresh romesco sauce. Garnish with extra parsley.
*If you ask me, the flavor comes from everything being roasted ’n toasted. But if you’re so inclined, you could make this a raw dish by thinly slicing the zucchini into ribbons and not roasting any romesco ingredients.
This was shared on Gluten-Free Fridays.