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Spanish Romesco Sauce
Spanish Romesco Sauce
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Authentic Spanish romesco sauce with roasted red peppers, almonds, garlic, and tomatoes. Perfect as a versatile dip or sauce!
Ingredients:
  • 1/4 cup extra virgin olive oil
  • 1 1-inch thick slice of crusty bread, torn into pieces
  • 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
  • 5-6 garlic cloves, chopped
  • 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
  • 1 8-ounce jar of roasted red bell peppers, drained
  • 1 tablespoon smoked paprika (preferred) or sweet paprika
  • 2-3 tablespoons sherry vinegar or red wine vinegar
Instructions:
  • Preheat the oven to 350°F. Heat olive oil in a sauté pan over medium-high heat. Sauté torn bread and almonds until lightly browned, stirring frequently. Add garlic and sauté for an additional 1-2 minutes, stirring occasionally.
  • Combine all remaining ingredients in the food processor: tomatoes, roasted bell peppers, vinegar, smoked paprika, and salt. Blend until smooth.
  • To bake, evenly spread the sauce on a rimmed sheet pan and bake in a 350°F oven for 10-15 minutes until the edges caramelize. Let it cool down, then transfer to a container for storage. Use the romesco sauce with pasta, shrimp, chicken, or vegetables, mixing it before or after cooking, similar to pesto. Store the sealed container in the fridge where the romesco sauce will stay fresh for a week or more. It also freezes beautifully.

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