Romesco Sauce Recipe
This classic Spanish Romesco sauce recipe is made with roasted bell peppers, tomato, garlic, almonds and thickened with bread, super versatile.
Servings: 8
Calories: 113kcal
Ingredients
- 1 large red bell pepper roasted and chopped
- 2 medium tomatoes sliced in half
- 6 medium garlic cloves peeled
- 1 slice Italian bread stale or lightly toasted
- 1/4 cup raw almonds
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- A few dashes of sea salt
Instructions
- Slice the tomatoes and bell pepper in half. Set them onto a baking sheet.
- Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.
- Bake for 30 minutes at 400 degrees, or until the peppers and tomato skins loosen and char. Remove from heat and cool.
- 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.
- Peel the skins from the tomatoes, pepper and garlic and into the food processor they go with a bit of salt.
- Process until a paste forms. It should be fairly wet.
- 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 and serve.
Video
Nutrition
Calories: 113kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 23.9mg | Calcium: 19mg | Iron: 0.5mg