We love making romesco sauce every summer and freezing some for winter. It uses up some of the harvest, and really tastes good with grilled steak. It's also good on fish, chicken, or pork. Or you could use it as a spread on a sandwich. Or with cheese and crackers. It's slightly spicy and full of flavor.
I make a double batch; we have some with dinner and for lunch the next day, and the rest I put into mason jars. I cover the surface of the sauce with a film of olive oil (just like I would with pesto) to preserve the color, then I stash the labeled jars in the freezer. Taking this sauce out in dark, dreary January is a real treat.
Here's the recipe: