I feel a bit like a broken record here but I love sauces. For me, a meal is not complete with out some kind of sauce or condiment. Sauces turn humble food into something really special. Especially one like Romesco, which is so complex and delicious. It’s way up there as one of my favorite sauces. It’s sweet, nutty, tangy and earthy. I could go on all day about how much I love this sauce but I should probably just show you how to make it so you can see for yourself.
What is Romesco?
Romesco originates from a coastal city in northeast Spain. It’s flavors are both robust and delicate. Traditionally, romesco was made by fishermen to enjoy with the catch of the day, so obviously it pairs perfectly with seafood, though it’s just as delicious paired with roasted vegetables, chicken, pork, pasta, sandwiches and more!
Here’s what you need:
How to make Romesco:
Start by roasting tomatoes, peppers and garlic to caramelize them, bringing out their natural sweetness. Toss halfway through cooking time.
While the veggies are roasting away, toast the almonds in a dry pan for a few minutes over medium-low heat to enhance their natural nutty flavor. Keep a watchful eye on them, they go from toasted to burnt in no time.
Remove seeds and stems from the peppers and any skin that has separated from the meat, and squeeze out the roasted garlic cloves. Pop everything into a food processor along with the herbs, salt, toasted almonds and vinegars. Traditional romesco normally calls for only parsley and sherry vinegar. I like to jazz it up by also adding fresh basil for a little sweetness as well as red wine vinegar. The red wine vinegar is nice and sharp and gives the sauce an edge.
Purée until smooth then add crusty bread. To prevent the food processor from flying off the counter, tear the bread into small pieces and submerge it the purée for a few minutes to soften up. Then finish pureeing until smooth. As always, check for seasonings and add more salt if needed or even more vinegar if you want a punchier sauce.
How long can I keep Romesco sauce?
Store Romesco sauce in the fridge for up to a week. I love making big batches and freezing half to enjoy later! Enjoy it with grilled or roasted veggies, like my Vanishing Garlic and Herb Roasted Potatoes!
Other recipes to try:
- Romesco Salmon Cakes
- Shrimp, Goat Cheese and Romesco Pasta
- Easy Oven Roasted Zaalouk
- Spring Minestrone with Pearl Couscous
- Seared Mahi-Mahi with Tomato Caper Sauce
Perfect Romesco Sauce
Ingredients
- 1 tbsp extra virgin olive oil, plus more for roasting the veggies
- 2 red bell pepper.
- 2 medium tomatoes
- 1 whole garlic head sliced horizontally about a third of the way through to expose the whole cloves
- 1 slice of crusty day-old or toasted bread about a 2 ounce slice
- 1/4 cup toasted almonds
- 1/2 tsp salt, plus more for roasting veggies
- 2 tbsp parsley rough chopped
- 2 tbsp basil (optional) rough chopped
- 1 tsp sherry vinegar
- 1 tsp red wine vinegar
Instructions
- Preheat oven to 400 degrees. Place the bell peppers, tomatoes, and halved garlic head on a sheet pan and drizzle generously with olive oil and sprinkle with salt. Roast for about 20-25 minutes. Use tongs once or twice through the cooking process to turn the ingredients to make sure everything is evenly browned. Allow to cool a bit before handling.Peel off any skin from bell peppers that has become separated from the meat and also remove the stem and seeds. Use your fingers to squeeze the whole roasted cloves of garlic from their skins. Place the peppers and garlic in the bowl of a food processor along with the tomatoes, almonds, herbs, olive oil, salt and vinegars. Purée until smooth then add the bread, cut up into small pieces. Allow the bread to sit in the sauce for a couple minutes to soften then purée until the sauce is smooth. Add more salt or vinegar if needed. Enjoy immediately or store in the refridgerator for up to a week.