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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
  • 3 - 4 Tbsp
    olive oil, divided
  • 2 - 4 clove
  • 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.
    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.
    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.
    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.
    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.
    Once cooled, remove the skin from the peppers and tomatoes.
  • Sliced bell peppers in a food processor with tomatoes and garlic.
    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.
    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.
    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.
    Serve at room temperature with your favorite protein or veggie. Store in the refrigerator in an airtight container for 3 - 4 days.