Romesco Sauce

By Ellie

8 Person

45 Minutes

113 Calories

Learn how to make the classic Spanish Romesco sauce with this recipe, including roasted bell peppers, tomato, garlic, almonds and thickened with toasted bread. Romesco sauce is a Spanish sauce with a focus on red peppers and almonds or other nuts from Tarragona, Catalonia, Spain. Typically the nuts are slightly roasted then processed with roasted red peppers and thickened with toasty bread. The nutty flavor is apparent goes with any number of dishes, and can be used as a simple condiment, left out as a spread, or tossed over proteins.

Ingredients

Sea salt
1/4 cup Olive oil
2 tbsp. Red wine vinegar
1/4 cup Raw almonds
1 slice Italian bread, stale or lightly toasted
6 Medium garlic cloves, peeled
2 Medium tomatoes, sliced in half
1 Large red bell pepper, roasted and chopped

Method

01

Slice the tomatoes and bell pepper in half. Set them onto a baking sheet.
02

Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.
03

Bake for 30 minutes at 400 degrees F, or until the peppers and tomato skins loosen and char. Remove from heat and cool.
04

Heat a small pan to medium heat and dry roast the almonds about 5 minutes. Set into a food processor. To the food processor, add bread and pulse a few times to break it all apart.
05

Peel the skins from the tomatoes, pepper, and garlic and into the food processor they go with a bit of salt. Process until paste forms. It should be fairly wet.
06

Pour in olive oil in a stream while processing. Process until it smooths out. Add vinegar and pulse. Taste. Need more vinegar for zing? Need more salt? Adjust as you’d like.

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Romesco Sauce

4.9

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 113 Kcal
Prep Time 5 Mins
Cook Time 40 Mins
Total Time 45 Mins

02 Ingredients

Sea salt

1/4 cup Olive oil

2 tbsp. Red wine vinegar

1/4 cup Raw almonds

1 slice Italian bread, stale or lightly toasted

6 Medium garlic cloves, peeled

2 Medium tomatoes, sliced in half

1 Large red bell pepper, roasted and chopped

03 Method

Step 1

Slice the tomatoes and bell pepper in half. Set them onto a baking sheet.

Step 2

Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.

Step 3

Bake for 30 minutes at 400 degrees F, or until the peppers and tomato skins loosen and char. Remove from heat and cool.

Step 4

Heat a small pan to medium heat and dry roast the almonds about 5 minutes. Set into a food processor. To the food processor, add bread and pulse a few times to break it all apart.

Step 5

Peel the skins from the tomatoes, pepper, and garlic and into the food processor they go with a bit of salt. Process until paste forms. It should be fairly wet.

Step 6

Pour in olive oil in a stream while processing. Process until it smooths out. Add vinegar and pulse. Taste. Need more vinegar for zing? Need more salt? Adjust as you’d like.

04 Author

Ellie

1078 Recipes

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