Wednesday, June 6, 2012

Romesco Sauce

Last week, I picked up a few salads from D'Amico and Sons, along with a roast chicken, for a dear friend who needed a break.  We had a lovely meal, visiting over dinner and chatting on a beautiful spring walk.  One of the dishes had a roasted tomato sauce, which neither of us could identify.  I called the next day and it turned out to be Romesco Sauce.  A new favorite.  Here is my adaption, based on Simply Recipes:

Romesco Sauce


  • 1/4 cup olive oil
  • 1  slice of crusty bread, torn into pieces
  • 1/2 cup almonds, chopped
  • 6 garlic cloves, chopped
  • 1 teaspoon salt
  • 1 15-ounce can of crushed tomatoes
  • 1 8-ounce jar of roasted red bell peppers, drained
  • 1 Tbsp smoked paprika
  • 2-3 Tbsp sherry vinegar or red wine vinegar
  • 2 Tbsp chopped parsley
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper (optional)


 Preheat over to 375 degrees.  Heat olive oil in a large skillet over medium heat.  When hot, saute bread and almonds, stirring frequently until toasted.  Add the garlic and saute 1-2 minutes. Remove bread mixture to a food processor.  Add the rest of the ingredients and puree until smooth.  Spread the sauce onto a baking sheet and bake 10-15 minutes, until the edges begin to caramelize.  Cool on the pan, then move to a storage container. 

Serve over grilled vegetables, potatoes, or on crusty bread or pasta. 


1 comment:

  1. I've been looking for a "tried & true" Romesco sauce recipe - thanks!