Romesco Sauce Spain
Elevate your dishes with the rich, smoky flavor of Romesco Sauce, a classic Spanish condiment that’s as versatile as it is delicious. Made with roasted tomatoes, charred red bell pepper, and creamy toasted nuts like almonds and hazelnuts, this vibrant sauce gets its signature depth from smoked paprika and a touch of cayenne pepper. A slice of day-old bread adds heartiness, while extra virgin olive oil and red wine vinegar lend a velvety texture and tangy brightness. Perfect as a dip, a topping for grilled vegetables and seafood, or a spread for sandwiches, this homemade Romesco sauce captures the essence of Spain in every bite. Ready in just under 45 minutes, it’s an easy way to bring bold Mediterranean flavor to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized ripe tomatoes
- 1 large red bell pepper
- 4 whole garlic cloves
- 0.25 cup blanched almonds
- 0.25 cup hazelnuts
- 1 slice day-old bread
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons water (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place the tomatoes, red bell pepper, and garlic cloves on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the vegetables are blistered and slightly charred. Rotate the pepper halfway through roasting for even cooking.
Meanwhile, toast the almonds and hazelnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until lightly golden brown and fragrant. Set aside to cool.
Toast the slice of bread in the same skillet until golden on both sides. Break the bread into smaller pieces and set aside.
Once the roasted vegetables are done, allow them to cool slightly. Peel the skin off the red bell pepper and tomatoes, and remove the seeds from the red pepper. Peel the garlic cloves as well.
In a food processor or blender, combine the peeled roasted vegetables, toasted almonds, hazelnuts, bread, smoked paprika, cayenne pepper, salt, pepper, olive oil, and red wine vinegar.
Blend the mixture until smooth. If the sauce is too thick, add water one tablespoon at a time until the desired consistency is achieved.
Taste the sauce and adjust seasoning as needed, with more salt, pepper, or vinegar for extra tanginess.
Transfer the Romesco sauce to a bowl or airtight container. Serve immediately or refrigerate for up to 5 days.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 15.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
