Romesco: A Classic Spanish Sauce
Romesco is a vibrant, smoky, and nutty tomato-based sauce originating from the Catalonian region of Spain. Traditionally served with fish, its rich flavors of roasted tomatoes, garlic, and nuts make it incredibly versatile for many dishes.
Ingredients
- 4 medium ripe tomatoes halved
- 1 head garlic top sliced off
- 2 large ñora peppers dried (or 1 large red bell pepper
- 1/2 cup almonds toasted
- 1/4 cup hazelnuts toasted
- 1 slice stale bread crust removed
- 1/4 cup red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup extra virgin olive oil or more as needed
Instructions
- 1. Preheat oven to 400°F (200°C). Place halved tomatoes and the garlic head (top sliced off) on a baking sheet. If using fresh red bell pepper, add it now. Roast for 20-25 minutes until softened and slightly charred. Let cool completely.
- 2. Once cool enough to handle, peel the tomatoes (optional for a smoother sauce) and squeeze the roasted garlic cloves from their skins. If using dried ñora peppers, rehydrate them in warm water for 30 minutes, then deseed and scrape out the flesh. If using roasted bell pepper, peel and deseed.
- 3. In a food processor, combine the roasted tomatoes, roasted garlic, ñora pepper flesh (or bell pepper), toasted almonds, toasted hazelnuts, toasted bread, red wine vinegar, smoked paprika, salt, and pepper.
- 4. Blend until a coarse paste forms. Slowly drizzle in the olive oil while the processor is running until the sauce is emulsified and reaches your desired consistency.
- 5. Taste and adjust seasoning if necessary. Serve at room temperature.
Notes
For a milder flavor, remove the seeds from the ñora peppers or use roasted red bell peppers. You can adjust the consistency with more olive oil or a splash of water. Store in an airtight container in the refrigerator for up to a week. Romesco is fantastic as a dip, with grilled meats, roasted vegetables, or tossed with pasta.