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romesco sauce

(1 rating)
Kitchen Crew
By Kitchen Crew

Romesco is a Spanish sauce made from roasted red peppers and tomatoes. Full of freshness, this simple sauce has a tangy and smoky flavor. It's delicious served over fish, chicken, or roasted vegetables. Try dipping a toasted piece of rustic bread into it or using it as a spread for sandwiches, too.

(1 rating)
yield 4 cup(s)
prep time 2 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For romesco sauce

  • 2 md
    red bell peppers
  • 4 md
    tomatoes
  • 3 - 4 Tbsp
    olive oil, divided
  • 2 - 4 clove
    garlic
  • 1/2 c
    raw almonds
  • 1/4 c
    plain bread crumbs
  • 1 Tbsp
    red wine vinegar
  • 1 tsp
    smoked paprika
  • 1/4 tsp
    red pepper flakes
  • 3/4 tsp
    sea salt
  • 1/4 tsp
    black pepper

How To Make romesco sauce

  • Clean and prepare the bell peppers, tomatoes, and garlic.
    1
    Preheat the oven to 400 degrees F. Cut the bell peppers in half and remove the seeds. Cut a small X into the bottom of the tomatoes.
  • Brush everything with olive oil.
    2
    Place the bell pepper halves cut side down, the tomatoes with the X facing up, and the garlic cloves on a parchment paper lined baking sheet. Brush everything liberally with olive oil.
  • Hide garlic cloves under the bell pepper and bake.
    3
    Hide the garlic cloves under the peppers and place the pan in the oven. Bake for 25 minutes. Turn the broiler on and broil for 5 minutes to slightly char the peppers and tomatoes.
  • Baked tomatoes and bell peppers in a bowl covered in plastic wrap.
    4
    Remove from the oven. Transfer the peppers and tomatoes to a large bowl. Cover with plastic wrap and cool for 1 hour. (This will help the skin come off the peppers and tomatoes more easily.)
  • Remove the skin from the bell peppers and tomatoes.
    5
    Once cooled, remove the skin from the peppers and tomatoes.
  • Sliced bell peppers in a food processor with tomatoes and garlic.
    6
    Place the peppers, tomatoes, and garlic in a food processor. Pulse a few times.
  • Add the almonds, bread crumbs, red wine vinegar, paprika, pepper flakes, sea salt, black pepper, and olive oil.
    7
    Add the almonds, bread crumbs, red wine vinegar, smoked paprika, pepper flakes, sea salt, black pepper, and 2 Tbsp olive oil.
  • Blend in a food processor until smooth.
    8
    Pulse a few times until just incorporated. Then blend on high for 4 - 5 minutes until smooth.
  • Romesco Sauce spooned over fish and roasted cauliflower.
    9
    Serve at room temperature with your favorite protein or veggie. Store in the refrigerator in an airtight container for 3 - 4 days.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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