Romesco Sauce

Romesco Sauce

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 6 Servings

Romesco Sauce originated in Tarragona, Catalonia; it is made by blending a mixture of nuts with roasted garlic, bell pepper and most frequently, tomatoes and vinegar.


  • 3 tomatoes, halved
  • 10 cloves garlic, peeled
  • 2 slices bread, crusty
  • 1/2 cup almonds, whole, with skin on
  • 1/2 cup hazelnuts (or pine nuts)
  • 1 pimiento (or roasted red pepper)
  • 1/2 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 teaspoon paprika
  • 2 teaspoons sea salt
  • 3 tablespoons olive oil


  1. Preheat your oven to 450 degrees.
  2. Place the tomatoes, garlic, bread, almonds and hazelnuts on a baking sheet and roast for 15 minutes. Carefully transfer the hot ingredients to a food processor and pulse until finely chopped. Add the pimentos, vinegar, oil, paprika, and salt to the processor, and continue to blend the mixture until combined; serve immediately.


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