Recipe By AngieItaliano
Rating
Published Nov 20th
Prep 10m Cook 25m Additional 10m Ready In 45m
Servings 2 1/2 cups Calories 196.2

A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.

Recipe Ingredients

  • 6 roma (plum) tomatoes, halved
  • 1 large red bell pepper, quartered
  • 12 cloves garlic
  • ⅓ cup olive oil
  • kosher salt to taste
  • 1 slice bread
  • ½ cup toasted whole almonds
  • ½ cup red wine vinegar
  • ½ teaspoon Spanish paprika
  • 1 pinch crushed red pepper flakes, or to taste

Cooking Directions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Nutrition Facts

  • Calories 196.2
  • Carbohydrate 7.3 g
  • Fat 18.3 g
  • Fiber 1.8 g
  • Protein 2.4 g
  • Saturated Fat 2.3 g
  • Sodium 60.6 mg
  • Sugar 2.1 g

Reviews

  1. This was SPECTACULAR and came out exactly as described. I found that using the same amount of vinegar called for was a bit tangy at first but by the next day it had mellowed perfectly! I made semolina toasts spread with romesco topped with finely chopped black olives artichokes and parsley and then a dollop - Read more ...
  2. WOW! That was delicious! I served it with roast chicken breast pan-seared asparagus thyme roasted potatoes and french bread. I couldn't decide what to slather it on. So I slathered it on everything. There's more for tomorrow and I'm looking forward to it! I used a few tablespoons of vinegar to start then added to - Read more ...
  3. Oh boy! this is definitely different whether that's good or bad depends on your tastes. this sauce did not work for me and my family and i will not be making it again too bad too cuz i really wanted to like this sauce:(
  4. So Spanish & so delicious! All 3 world travelers who tasted this LOVED it. We each want to make this again & again! I made it & personally LOVED it exactly as written though the vinegar is noticeable so you may want to start with a little less vinegar taste & then decide if more's - Read more ...
  5. THIS SAUCE IS AMAZING! Used it for pizza sauce with the Honey Wheat Pizza Dough from this site topped with goat cheese and lots of fresh basil. I'm so happy this was the sauce I picked! I changed this a little based on my personal preferences and what I had on hand but it would - Read more ...
  6. I kept thinking "What? No onions? No basil or oregano?" but after one taste I realized this sauce doesn't need a single thing added to it! Simply PERFECT! My only changes were to reduce the vinegar - I probably used 3 1/2 tbsp. or so, just added a little at a time and kept tasting, - Read more ...
  7. This is freakin' insane. A flavor explosion. I made exactly according to recipe only adding the red wine vinegar by tbsp. until it felt right. I just dipped a spoon into it to taste it before dinner. A couple times. And I'm about to go again. I'm planning on serving this on whole wheat pasta - Read more ...
  8. Oh Baby Come To Mamma. I've been munching on this with toasted baguette slices and veggie dippers. I just wanted to try it as a snack before I started dinner. Now I have to push back dinner because I keep eating this! So you say this gets better after sitting? I'm in trouble I'm cooking - Read more ...
  9. Thanks all for trying out the Romesco Sauce. Just a note that I should have had in the recipe. The garlic can be peeled or unpeeled at roasting time. I peel mine. The biggest complaint from reviewers has been that it's too vinegary. Please use less vinegar to start with, since some vinegars are stronger - Read more ...

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