Amid the daily grind, organizing meals – whether for yourself or for your family – is not always an easy task. What not everyone remembers at this time is that it is possible to transform the ordinary into extraordinary, elevating basic pantry items like tomatoes into memorable dishes.

Before starting

For every type of cut, there is a specific knife, and the same is true for tomatoes. To process the ingredient more easily, the blades of Plenus tomato knives are micro-serrated, perfect for just cutting through the tomato skin without mashing it.

Recipe: Romesco sauce

Serves up to six people
Preparation time: 45 minutes
Difficulty: easy

Ingredients

• 1 red bell pepper
• 3 ripe tomatoes
• ¼ cup of breadcrumbs
• 1 clove of garlic
• 1 teaspoon ground cayenne pepper
• 3 tablespoons toasted almonds, with skin
• 1 ½ teaspoon red wine vinegar
• olive oil to taste
• salt to taste

Step-by-step instructions

1. Preheat the oven to 220 °C (425 °F).

2. Wash and dry the bell pepper and tomatoes. With the Plenus tomato knife, cut each tomato in half. With the cut side up, place the vegetables in a medium roasting pan, seasoning with olive oil and salt to taste.

3. Roast for about 30 minutes until the tomatoes look soft and the bell pepper’s skin is toasted.

4. Peel off and discard the bell pepper’s skin (tip: when you take the roasting pan out of the oven, you can leave the bell pepper sealed in a container for ten minutes – this helps loosen the skin and makes it easy to peel off). Cut the bell pepper in half and discard the stem and seeds.

5. With the hand blender, first grind the almonds and the peeled garlic clove. Then add the rest of the ingredients: the tomatoes, bell pepper, bread crumbs and seasonings. Finish with a little more olive oil and blend well. The result is a full-bodied sauce that lasts up to 10 days in the refrigerator.

Now you can just choose what to serve with your Romesco sauce. Bon Appétit!