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Romesco Sauce in 10 Minutes

Romesco Sauce in 10 Minutes
Cooking Time:
Imperial (US)
  • 3/4 cup canned tomatoes, drained of juice
  • 10 whole almonds (or 2 Tbl. almond pieces)
  • 2 tbsps croutons, or dried bread
  • 1 clove garlic
  • 3 tbsps extra virgin olive oil
  • 2 tbsps red wine vinegar
  • 1 tsp smoked sweet paprika (or any paprika)
  • salt to taste
Mince the tomatoes on a board with a big knife until a nice pulp. Place in a small mixing bowl bowl.
In a clean coffee grinder, fill the bowl with the almonds, place the lid on and grind the almonds by pulsing the blade on and off until they are fine like breadcrumbs. Add to the tomatoes.
Fill the grinder with the croutons and do the same thing. Add to the bowl.
Put the garlic through a press and add to the bowl.
Add the next ingredients and combine to make a nice paste.
Add salt to your taste.
Makes about 1 cup.
Spread on bread, have with an omelette, use for dip, as a side to grilled meats, as a dollop for French fries.
Recipe by Jane O'Riordan
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