Roasted Romesco Sauce is loaded with roasty, smokey flavor. It’s a traditional sauce from Spain using roasted red peppers, roasted almonds and a tomato of some kind. I decided to amp up the roastyiness by roasting the tomatoes.

Have you heard of the five ‘mother‘ sauces? Well, my Roasted Romesco Sauce is not one of the five, but it should be (generally speaking of all romesco sauces, not just mine)! Do I think those sauces (all delicious) are a bit passé, maybe? Most start with a roux (sauteeing butter and flour together then adding either milk or stock). So they tend to be a bit heavy. Granted, this sauce is not light, it’s hearty, but not heavy.

How to use this yummy sauce:

• Dip it! Chips or especially good with roasted veggies (think carrots!)
• Over a Quebracho Empanada (amazing, woman-owned local business.)
• Snack on a ham and cheese toasty (on homemade sourdough, of course!)

Serve hot or cold with grilled chicken, or vegetables, crispy potatoes (oh, how about a Spanish Tortilla?!), eggs, or toasted pita wedges topped with olive oil and za’atar seasoning, heck cardboard even tastes great with this one! Oh geez, I could go on and on.

So, is it a sauce or a dip? Dare I say sandwich spread? That’s what I mean, it’s very versatile. Give it a try, and be sure to let me know what you think!

Roasted Romesco Sauce

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• Author: Shelagh
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 2 cups 1x
• Category: Sauces and dips
• Method: Roasting
• Cuisine: Spanish

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Description

Romesco, a traditional Spanish sauce of roasted red peppers, tomatoes, and thickened with roasted almonds. Perfect with grilled or roasted vegetables, or on a piece of grilled sourdough, rubbed with garlic and drizzled with olive oil. Heaven.

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Ingredients

Units USM Scale 1x2x3x

• One 16-ounce jar of roasted red peppers, well-drained
• 1/2 cup roasted almonds* (smoked almonds would be tasty too)
• 1 cup or so cherry or grape tomatoes*, roasted
• 1/2 cup fresh parsley, use the tender stems too!
• 1 medium-to-large clove garlic, peeled and roughly chopped
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt, to taste
• 1/2 teaspoon cayenne pepper (optional, but delish!)
• 1/4 cup extra-virgin olive oil

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Instructions

In a blender (preferably) or food processor, combine all the ingredients except the olive oil. Start on low speed and increase the speed to high.

Once the ingredients are blended and almost smooth, with blender whizzing, slowly drizzle in the olive oil. Blend until desired consistency (typically this is a very creamy sauce, that’s how I like it), but my blender airs on the chunky side.

Taste, and season with more salt and fresh cracked black pepper as needed.

Serve immediately, or store in a jar in the refrigerator for 7 to 10 days. I think it’s best at room temperature.

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Notes

*To roast the almonds and tomatoes, place them both on 2 small rimmed sheet pans (or one large one, but keep them separate). Roast at 350 degrees for about 20 to 25 minutes. 

Enjoy and thanks for reading. Let me know if you try this sauce. It’s a keeper.