Romesco Sauce
This easy Salsa Romesco recipe is smokey, delicious, and so versatile ... serve it over pasta, veggies, as a dip, and more!
Servings: 6 to 8 servings
Calories: 107kcal
Ingredients
- 2 medium tomatoes
- ½ cup slivered almonds
- 2 cloves garlic, peeled
- ⅛ teaspoon crushed red pepper flakes (optional)
- 1 (12-ounce / 340 gram) jar roasted red peppers (about 2 peppers)
- 1 ½ teaspoons smoked paprika
- kosher salt
- 2 tablespoons sherry vinegar (or red wine, white wine, or cider vinegar)
- 2 tablespoons extra virgin olive oil
Equipment
Instructions
Roast Tomatoes:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
- Score tomatoes with a knife, making a small X on their top and bottom. Place on baking sheet.
- Roast tomatoes for 10 minutes, then flip. Cook for 10 to 15 minutes more, or until skin is wrinkled and lightly charred in spots.
- When tomatoes are cool enough to handle, remove skin. Core tomatoes and remove seeds. Blot dry with a paper towel, then roughly chop.
Toast Almonds:
- In the meantime, place almonds in a small pan over medium heat. Cook, stirring often, until toasted. Remove from heat and cool.
Prepare Sauce:
- Place garlic in a food processor and mince.
- Add cooled almonds and crushed red pepper flakes to garlic. Process until almonds are finely ground.
- Remove red peppers from jar and blot dry with a paper towel; roughly chop. Add to garlic mixture, along with tomatoes, smoked paprika, and salt (to taste). Process until smooth.
- With motor running, add vinegar and olive oil. Process until sauce has thickened.
- Season to taste with additional salt, if desired.
- Serve sauce immediately or refrigerate until ready to use.
Notes
This recipe makes about 1 ½ cups of sauce, or about six ¼-cup servings (or more if you serve it in smaller portions).
Make sure to check out the info before this recipe card for easy ways to use the sauce, variations, and more!
Nutrition
Calories: 107kcal
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