Classic Romesco Sauce

Name: Classic Romesco Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 12 oz (340 g) ripe Roma (plum) tomatoes, halved lengthwise (about 3 tomatoes); 4 cloves (15 g) garlic, unpeeled; 1 tablespoon (15 ml) extra-virgin olive oil, for roasting; ½ cup (70 g) whole raw almonds, skin-on; 1 slice (about 1 oz) (30 g) day-old country bread, torn into 1-inch (2.5 cm) pieces; 1 cup (170 g) jarred roasted red peppers, drained and patted dry (about 2 large peppers); 1½ tablespoons (22 ml) sherry vinegar; 1 teaspoon (2½ g) sweet smoked paprika; ⅛ teaspoon (0.3 g) cayenne pepper or red pepper flakes, or to taste (optional); ⅓ cup (80 ml) extra-virgin olive oil, for blending; ¾ teaspoon (4 g) fine sea salt, plus more to taste; 2 tablespoons (30 ml) water, as needed to loosen (optional)

From the MyKitchenBank Kitchen

A smoky, nutty Catalan sauce made from roasted tomatoes, garlic, red peppers, toasted almonds and bread, brightened with sherry vinegar and smoked paprika. Spoon it over grilled vegetables, fish, chicken or eggs, or use it as a dip.

Prep: 20 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 5 min
Makes: About 2 cups (480 ml), serving 8 as a sauce

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Ingredients

8 servings

12 oz (340 g) ripe Roma (plum) tomatoes, halved lengthwise (about 3 tomatoes)
4 cloves (15 g) garlic, unpeeled
1 tablespoon (15 ml) extra-virgin olive oil, for roasting
½ cup (70 g) whole raw almonds, skin-on
1 slice (about 1 oz) (30 g) day-old country bread, torn into 1-inch (2.5 cm) pieces
1 cup (170 g) jarred roasted red peppers, drained and patted dry (about 2 large peppers)
1½ tablespoons (22 ml) sherry vinegar
1 teaspoon (2.5 g) sweet smoked paprika
⅛ teaspoon (0.3 g) cayenne pepper or red pepper flakes, or to taste (optional)
⅓ cup (80 ml) extra-virgin olive oil, for blending
¾ teaspoon (4 g) fine sea salt, plus more to taste
2 tablespoons (30 ml) water, as needed to loosen (optional)

Equipment (6)

Rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper
Small dry skillet, 8-inch (20 cm)
Food processor or high-powered blender
Rubber spatula
Fine-mesh sieve

Steps

Before you start

Position an oven rack in the upper third and preheat the oven to 425°F (220°C).
Drain the jarred roasted peppers in a sieve and pat them dry so the sauce isn't watery.
Use sweet smoked paprika (pimentón dulce) for authentic flavor; hot paprika will make the sauce spicy.
Total time is about 1 hour 5 minutes, mostly hands-off roasting and cooling.

1
Preheat and prepOven 425°F / 220°C
- Place a rack in the upper third of the oven and heat to 425°F (220°C).
- Line a rimmed baking sheet with parchment.
- Halve the tomatoes lengthwise and set them cut-side up on the sheet with the unpeeled garlic cloves.
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Ready when: Oven reaches 425°F (220°C)
Tip: Leave garlic in its skins so it steams soft rather than burning.
2
Roast tomatoes and garlicOven 425°F / 220°C
- Drizzle the tomatoes with 1 tablespoon olive oil and rub it over the cut surfaces.
- Roast at 425°F (220°C) for 25 to 30 minutes, until the tomatoes are collapsed with browned, blistered edges and the garlic cloves feel soft when squeezed.
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Ready when: Tomatoes collapsed with browned edges; garlic soft when squeezed
Tip: If the garlic darkens much sooner, pull it out early and let the tomatoes finish.
3
Toast the almonds
- While the vegetables roast, toast the almonds in a dry 8-inch skillet over medium heat for 4 to 5 minutes, shaking the pan often, until they smell nutty and are golden under the skins.
- Tip them onto a plate immediately.
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Ready when: Fragrant, with golden-brown centers when one is cut open
Tip: Almonds burn quickly once they start to smell toasty, so don't walk away.
4
Toast the bread
- Add the torn bread to the same skillet over medium heat and toast for 2 to 3 minutes, turning, until dry and lightly golden.
- Transfer to the plate with the almonds.
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Ready when: Crisp and lightly golden on the edges
5
Cool and peel garlic
- Let the roasted vegetables cool on the pan for about 15 minutes.
- Squeeze the garlic from its skins into a small bowl and discard the skins.
- Pulling off the tomato skins is optional; they will blend in fine.
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Ready when: Garlic slips easily from skins
6
Grind the nuts
- In a food processor, pulse the toasted almonds and bread 8 to 10 times, for about 15 seconds total, until they form coarse crumbs the size of rice grains.
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Ready when: Coarse crumbs, not a paste
Tip: Don't over-process or the almonds will turn into butter.
7
Add vegetables and seasoning
- Add the roasted tomatoes with any juices, the squeezed garlic, drained red peppers, sherry vinegar, smoked paprika, the optional cayenne and the salt.
- Process for 20 to 30 seconds, scraping down the bowl once, until a thick, slightly textured purée forms.
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Ready when: Thick, scoopable purée with tiny flecks of almond
8
Emulsify with oil
- With the processor running, pour in the 1/3 cup (80 ml) olive oil in a slow, steady stream over about 20 seconds.
- The sauce should look glossy and hold soft peaks on a spoon.
- If it is too stiff for drizzling, blend in water 1 tablespoon at a time.
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Ready when: Glossy, thick and spoonable, not oily on the surface
Tip: Adding oil slowly gives a creamy, stable sauce.
9
Taste and rest
- Taste and adjust with more salt, a splash of sherry vinegar for brightness, or a pinch of cayenne for heat.
- Let the sauce sit for 15 minutes at room temperature so the flavors meld, then serve.
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Ready when: Balanced: smoky, tangy, nutty, with a mild savory depth
Tip: The sauce thickens as it rests, so thin it with a little water if needed.

Good to know

Tips

Pat the jarred peppers dry; excess brine dilutes the flavor and makes the sauce loose.
Keep some texture. Romesco should be slightly rustic, not perfectly smooth.
Taste after resting, because the vinegar and paprika mellow and the salt may need a touch more.
Serve with grilled leeks, asparagus, shrimp, salmon, chicken, roasted potatoes or as a dip with crusty bread.

Make ahead

"Make the sauce up to 5 days ahead and refrigerate in an airtight container. Bring to room temperature for 30 minutes before serving and stir well, loosening with a little water or olive oil if needed."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container, with a thin layer of olive oil on top. Freezer: up to 3 months; thaw overnight in the fridge and stir well. Serve cold or at room temperature, or warm gently in a saucepan over low heat."

Substitutions

whole raw almonds → Toasted hazelnuts (skins rubbed off). Traditional in Catalonia; use the same weight. Not nut-free.
day-old country bread → 1/4 cup (15 g) panko or gluten-free breadcrumbs. Toast them as directed for a gluten-free option.
sherry vinegar → Red wine vinegar. Slightly sharper; start with 1 tablespoon (15 ml) and adjust to taste.
jarred roasted red peppers → Fresh red bell peppers, roasted, peeled and seeded. Roast on the same pan until blackened, about 30 to 35 minutes, then steam covered 10 minutes before peeling.