Sausage and White Bean Bake with Romesco

Preheat your oven to 200°C. Place the whole tomatoes, red bell peppers, and garlic cloves on a baking tray. Drizzle with 45ml of olive oil and season with a pinch of salt.

Roast for 25-30 minutes until the skins are charred and blistered and the tomatoes have collapsed. Let cool slightly.

In your mortar, pound the almonds to a rough rubble — you want texture, not powder. Add the roasted garlic cloves and pound together until fragrant.

Squeeze the roasted peppers to remove skins and roughly chop. Add the peppers, tomatoes, breadcrumbs, and remaining olive oil to the mortar. Pound and fold with a wooden spoon until you have a chunky, rustic sauce. Taste and adjust salt. Set aside.

In a large Dutch oven over medium heat, warm 45ml olive oil. Add the diced yellow onion with a generous pinch of salt and cook slowly for 15 minutes, stirring with your wooden spoon, until golden and sweet — not rushed.

Add the 2 garlic cloves and cook 2 more minutes. Grate in the fresh tomatoes or chop them finely and add to the pot. Cook this sofregit for another 15 minutes until it deepens into a rich, jammy sauce.

Push the sofregit to the edges and add the whole sausages to the center of the Dutch oven. Brown them well on all sides, about 8 minutes total, then remove and slice into thick rounds.

Add the sliced sausages back to the pot along with the white beans. Stir gently to combine everything with the sofregit. Season with salt and black pepper.

Spread the romesco sauce generously over the top of the bean and sausage mixture. Place in the oven at 190°C for 20 minutes until bubbling and the top has slightly caramelized.

Remove from the oven and let rest 5 minutes. Scatter fresh parsley over the top and bring the pot straight to the table with good crusty bread to mop up that beautiful romesco.