Romesco Sauce

5 from 3 votes

This easy romesco sauce recipe is packed with so much flavor from roasted red bell peppers, roma tomatoes, and roasted garlic. The romesco has a gorgeous color, and it's bold and fresh, perfect for pairing with any meal. This recipe makes about 2 ½ cups

Prep Time15

Roasting40

Total Time55

Course: Dressings and Sauces

Cuisine: Spanish

Servings: servings

Calories: 145kcal

Author: Tania

Equipment

Ingredients

1 medium whole head garlic no need to peel
3 medium roma tomatoes halved lengthwise
2 medium red bell peppers halved, seeds and stems removed
Olive oil
Salt and pepper
½ cup slivered almonds
1 cup baguette, cubed or torn or other crusty bread
3 tablespoons fresh Italian parsley chopped
1 to 2 tablespoons red wine vinegar to taste
1 teaspoon smoked paprika
A pinch of cayenne optional

Instructions

Preheat oven to 425 degrees F.
For the roasted garlic: Cut ¼ inch off the garlic head to expose the top cloves. Place it on top of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Fold it up and seal. Set aside.
For the tomatoes and bell peppers: Place the halved tomatoes and the red bell pepper halves on a large sheet pan without overcrowding (or use 2 sheet pans), and drizzle generously with olive oil, and season with salt and pepper. Place the prepared garlic head on the same sheet pan.
Roast the tomatoes, red bell peppers, and garlic for about 30 to 40 minutes. The tomatoes and peppers should be done at the 30-minute mark (flip them halfway through), while the garlic will need closer to 40 minutes.
Place the roasted peppers in a bowl, then carefully peel off and discard the skin.
Into the bowl of a food processor, add the peeled roasted bell peppers, roasted tomatoes, and the roasted garlic (cloves only, squeezed out).
Then, add the almonds, baguette pieces, Italian parsley, red wine vinegar, paprika, cayenne pepper, and about ¼ cup of olive oil. Pulse to process continuously for a few seconds until a somewhat thick sauce comes together. If needed, add more olive oil to reach the right consistency.
Serve either warm or chilled. Use it as a sauce for your favorite proteins, as a dip, or to toss with pasta. Enjoy!

Notes

Don’t rush the roasting process! This is the key to amazing flavor.
The garlic will need closer to 40-45 minutes, while the peppers and tomatoes will be ready in about 30 minutes.
Can be served warmed or chilled.
Make ahead: Make the sauce according to the recipe card. Then store in an airtight container in the refrigerator for up to 2 weeks.
Storage: Store in an airtight container or mason jar with lid for up to 5-7 days.
Freezing: Store in a freezer-safe container for up to 2 months.

Substitutions and variations:

Roasted tomatoes: Canned whole plum tomatoes
Red bell peppers: Store-bought roasted red bell peppers in a jar
Almonds: Pine nuts, hazelnuts or cashews
Bread: Any crusty, day-old bread

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition