All-i-oli Sauce
8 garlic cloves, minced
1 cup extra-virgin olive oil
Salt
In a mortar, add the garlic. With the mortar running, slowly put in enough oil until the mixture is thick. Season with salt.
Picada Sauce
2 cloves garlic, peeled and minced
1/4 cup almonds, roasted
1/4 cup hazelnuts, roasted
1 slice fried bread
1 tablespoons finely chopped parsley leaves
Olive oil
Salt and pepper
Using a mortar or a food processor, grind the garlic, nuts and bread together. Add the parsley and enough oil to the mixture to form a thick paste. Season with salt and pepper.
Samfaina Sauce
1 cup extra-virgin olive oil
2 1/2 cups eggplant, unpeeled and diced
2 1/2 cups diced zucchini (courgette), unpeeled and diced
3 cups fresh tomatoes, peeled, seeded and chopped
3 red pepper, roasted, peeled and thinly sliced
5 cups onions, thinly sliced
2 tablespoons garlic cloves, chopped
Salt
Black pepper
Heat oil in large pot. When the oil is hot, add the onions. Season with salt and pepper. Saute until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Saute until gold, about 4 to 6 minutes. Add the zucchini, tomatoes, and peppers. Season with salt and pepper. Cook until the liquid as evaporated, about 30 minutes. Taste and season if necessary.
Sofregit Sauce
1/3 cup extra-virgin olive oil
1 cup onion, chopped
1 teaspoon garlic cloves, minced
1 cup plum tomatoes, peeled, seeded and chopped (fresh or tinned or canned)
1 teaspoon flat-leaf parsley, minced
1 teaspoon sage, minced
Salt and pepper, to taste
Heat a pan and put in the olive oil. When the oil is hot, add the onions and cook over low heat until they turn golden brown, about 20 minutes. Stir in the garlic and cook until it begin to color slightly, about 5 minutes. Add the tomatoes and cook slowly until they begin to blend with the onions, about 20 minutes. Add the parsley and cook for another 10 minutes. Add salt and pepper to taste.
Romesco Sauce
3 dried peppers, seeded and minced
1 small pepper
3 whole garlic cloves
2 slices white bread, crust removed
1 cup tomatoes, peeled, seeded and chopped
1/2 cup almonds, roasted
1/2 cup hazelnuts, roasted
4 tablespoons extra-virgin olive oil
2 teaspoons vinegar
1 tablespoon finely chopped parsley leaves
Salt, to taste
In a large pan, over medium heat, add the oil. When the oil is hot, add the peppers. Saute for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in a container under refrigeration.
