Growing up, Chef Titus Holly always loved to eat. That love led him to pursue a degree at the Arkansas Culinary School. From there, he’s worked in some of Little Rock’s most prestigious kitchens, including Simply the Best Catering and So Restaurant. Today, Holly oversees The Pantry, Pantry Crest and District Fare.
Our sister publication, FIT Arkansas, challenged three local chefs to create healthy dishes that beginner cooks can handle, and Chef Holly came to the table with this incredible (and versatile) recipe.
Romesco
Ingredients:
- 2 lbs. ripe tomatoes
- 2 lbs. red bell peppers, de-seeded
- 2 oz. sliced almonds
- 3/4 tbsp. smoked paprika
- 2 tbsp. salt
- 8 whole garlic cloves
- 1/4 cup extra virgin olive oil
- 3 tbsp. red wine vinegar
- 1/4 cup water (optional)
Instructions:
- Put tomatoes, red peppers, salt, garlic and extra virgin olive oil in a roasting pan and cover with foil.
- Cook for about three hours at 350 degrees until peppers and tomatoes are soft.
- Place everything from the roasting pan into a food processor or blender while still hot.
- Add almonds, smoked paprika and red wine vinegar, blending all together. Water may be added to thin romesco down a little.
Chef tip: This recipe can be used as a soup or sauce, and is also great with chicken, salmon, pork tenderloin or any white fish.