Romesco Sauce


  • 1/4 cup olive oil
  • 1 1-inch thick slice of crusty bread, torn into pieces
  • 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
  • 1 head of garlic
  • 1 teaspoon salt
  • 1 15 oz. can of crushed or diced tomatoes
  • 1 8 oz. jar of roasted red bell peppers, drained
  • 1 Tbsp smoked paprika (preferred) or sweet paprika
  • 1-2 Tsp sherry vinegar or red wine vinegar

Preheat the oven to 350°F. Slice the top off of the head of garlic, pour a teaspoon of olive oil over the garlic, and roast for 20-30 minutes. Reserve a couple of pieces of garlic from the top that was cut off. Leave the oven on after the garlic has roasted.

Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the reserved garlic pieces and sauté another 1-2 minutes, stirring once or twice.

Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar, roasted garlic. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.
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