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close up shot of Roasted Romesco Sauce with a piece of parsley

Roasted Romesco Sauce

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


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.


  • One 16-ounce jar of roasted red peppers, well-drained
  • ½ 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


In a blender (preferably) or food processor (affiliate link), 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.



*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. 

Keywords: romesco, roasted peppers, roasted tomatoes, roasted almonds, garlic, parsley, romesco sauce, sauces

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