What can I make with romesco sauce?

Romesco sauce comes from Tarragona, a Catalonian city just south of Barcelona on Spain’s northeastern coast. Its base ingredients usually include nuts—often almonds and/or hazelnuts—tomatoes, peppers, garlic, bread, olive oil, and vinegar, all mashed or processed into a paste. Other common ingredients include sherry vinegar, red wine vinegar and onions. According to food writer Melissa Clark, cookbook author Penelope Casas was considered the recognized authority on romesco recipes for English speaking readers. When touring Catalonia, though, Clark discovered that there is no single correct recipe, and encountered several variations. Clark described romesco as “a rich and piquant purée made from sweet dried Spanish peppers along with tomato, garlic, almonds, vinegar and oil, pounded with breadcrumbs as a binder.” Additionally, David Solé i Torné, the chef and owner of Barquet, an elegant seafood restaurant in Tarragona, is a romesco expert. “Each person makes romesco differently,” he said. “And each insists that his is the authentic one.”