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Romesco Sauce

Romesco Sauce
Cooking Time:
Imperial (US)
  • 4 baguette slices or 1 large French bread slice
  • 15 almonds, raw with skin on
  • 2 cloves garlic
  • 1 1/2 cups chopped tomatoes, canned or fresh
  • olive oil
  • 1 tsp ground chile
  • 1 tbsp smoked paprika (sweet not hot)
  • 1 tsp sweet paprika (not smoked)
  • 1/4 tsp salt
  • 2 tbsps red wine vinegar
  • 1/2 cup extra virgin olive oil
In a large skillet over medium high heat, heat 1 Tbl. olive oil. Place the baguette slices in the pan and toast on both sides. Remove to bowl.
Add another little bit of olive oil and toast the garlic in the pan until golden brown. Remove to the bowl.
Add the almonds and toast being careful not to burn them. Add to the bowl.
Add 1 Tbl. olive oil to pan and add the chopped tomatoes and ground chili. Stir and roast over medium heat for 5 minutes.
Break up the toasted bread and place in the bowl of a food processor fitted with a metal blade. Chop. Add the almonds and garlic and grind to a fine mince. When the tomatoes are cool, add to the food processor and combine. Add the rest of the spices, vinegar and olive oil and blend until it's a smooth puree.
Allow to cool and serve at room temperature.
Makes about 2 cups.
There are so many ways to use Romesco Sauce. Try as a side relish to grilled fish or chicken, as a sandwich spread, combined with soft cheese on crackers, and with breakfast scrambles.
If you are in a hurry, try my Romesco Sauce in 10 Minutes. Fast and still good.
Recipe by Jane O'Riordan


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