Catalan Romesco with Charred Tomato
A vibrant, smoky Spanish dip from Catalonia built on roasted red peppers, charred fresh tomatoes, and toasted hazelnuts. The sherry vinegar and garlic add depth, while a whisper of smoked paprika and chili heat round out the flavors. Serve warm or at room temperature with bread, vegetables, or grilled seafood.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- About 2 cups (480 ml)
Steps
Before you start
- Read through the charring steps—you need a cast-iron skillet or grill pan that gets very hot
- Have all ingredients prepped and measured before you begin charring
- If using jarred roasted peppers, drain them very well to avoid a watery dip
Heat the skillet
- Place a cast-iron skillet or heavy grill pan over medium-high heat for 3–4 minutes until it is smoking hot.
- You want the pan hot enough that a tomato half will sizzle and char immediately on contact.
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Ready when: Skillet is smoking slightly and water droplets evaporate instantly
Tip: A properly hot pan creates deep char marks and caramelized flavor, not just steamed tomatoes.
Char the tomato halves
- Working in batches if needed, place tomato halves cut-side down on the hot skillet.
- Do not move them for 4–5 minutes—let them develop deep golden-brown and blackened char spots.
- Flip and char the skin side for another 2–3 minutes until the skin blisters and blackens.
- Transfer to a small bowl and let cool for a few minutes.
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Ready when: Deep brown and black char marks visible on both sides; flesh is soft but still holds its shape
Tip: Don't stir or move the tomatoes early—pressing them flat on the hot pan is what creates the char and develops smoky flavor.
Toast the hazelnuts
- In the same hot skillet (no need to clean it—the charred bits add flavor), add the chopped hazelnuts.
- Stir constantly for 2–3 minutes until fragrant and the hazelnuts darken slightly and release their aroma.
- Transfer to a plate.
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Ready when: Hazelnuts smell nutty and toasted, and look darker and more bronze
Tip: Toasting them in the same pan captures residual char flavor and deepens the romesco's smoky profile.
Prepare the tomato pulp
- Once the charred tomatoes have cooled enough to handle (about 5 minutes), scoop the soft flesh away from any large blackened skin pieces and discard the skin.
- Place the tomato pulp in a small bowl.
- You should have roughly ¾ cup (180 ml) of pulp.
- If it's very watery, drain it through a fine-mesh sieve for 2–3 minutes, pressing gently; you want to remove excess liquid without losing the pulp.
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Ready when: Tomato pulp is separated from charred skin and excess liquid is removed
Tip: Draining prevents the romesco from becoming a thin sauce instead of a cohesive dip.
Combine in the food processor
- Add the drained roasted red peppers, toasted hazelnuts, minced garlic, sherry vinegar, smoked paprika, and red pepper flakes to a food processor.
- Pulse 8–10 times until the mixture is roughly combined but still has some texture—you want a chunky dip, not a smooth purée.
- Add the tomato pulp and pulse 4–5 more times to incorporate without over-blending.
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Ready when: Mixture is chunky and speckled with visible hazelnut pieces and tomato; not homogeneous
Tip: Pulse rather than blend—you want texture and a rustic feel, which is authentic to traditional romesco.
Add oil and season
- Transfer the mixture to a small bowl and stir in the extra virgin olive oil until well combined.
- Taste and season with sea salt and freshly ground black pepper.
- Start conservatively—romesco flavors develop and intensify as it sits, so under-season slightly at first.
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Ready when: Oil is evenly distributed, color is consistent, and seasonings are tasted and adjusted
Tip: A good romesco should taste balanced between the nuttiness of hazelnuts, smoke from the char, and the bright acid of vinegar.
Rest and serve
- Let the romesco sit at room temperature for 5 minutes to allow flavors to meld and settle.
- Serve in a shallow bowl, drizzle with a little more olive oil if desired, and offer crusty bread, grilled vegetables, or seafood alongside.
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Ready when: Dip is at room temperature and flavors have settled
Tip: Romesco is delicious warm, at room temperature, or even lightly chilled—it's very forgiving.
Good to know
Tips
- Charring the tomatoes fresh is what sets this romesco apart from milder versions—it adds deep smoky flavor that can't be replicated with raw or simply roasted tomatoes.
- Draining the roasted peppers thoroughly is essential: jarred peppers hold a lot of liquid that will make your dip thin and watery if you skip this step.
- Toast the hazelnuts in the same skillet after charring tomatoes—the residual char and heat intensify their flavor and give the entire dip a more cohesive, smoky profile.
- Serve romesco as a dip for crusty bread, alongside grilled shrimp or white fish, with roasted vegetables, or even stirred into soups and stews as a finishing accent.
Make ahead
Yes. Make romesco up to 2 days ahead and store it covered in the refrigerator. Bring it to room temperature for 15–20 minutes before serving, or warm it gently in a small saucepan over low heat, stirring occasionally. It also freezes well for up to 3 months in an airtight container.
Storage & reheating
Room temperature: up to 4 hours (not recommended for longer). Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months in an airtight container or freezer bag. To reheat: thaw overnight in the fridge, then warm in a small saucepan over low heat, or let come to room temperature and serve cold.
Substitutions
- roasted unsalted hazelnuts → roasted unsalted almonds or blanched peanuts. Uses roughly the same weight. Almonds are slightly milder; peanuts add earthiness. Both work beautifully in romesco.
- sherry vinegar → red wine vinegar or balsamic vinegar. Use the same amount. Red wine vinegar is more sharply acidic; balsamic is sweeter and heavier. Adjust to your taste.
- jarred roasted red peppers → fresh red bell peppers, roasted at home. Roast 2 fresh red peppers over a gas flame or under a hot broiler until blackened, place in a sealed bag for 10 minutes, then peel. You'll get slightly fresher flavor but more liquid to drain.
- smoked paprika → sweet paprika plus a tiny pinch of liquid smoke. Use 1 teaspoon paprika and 1–2 drops of liquid smoke. You lose some of the authentic charred depth but keep the color and mild sweetness.
