Romesco Sauce Recipes

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ROMESCO SAUCE



Romesco Sauce image

Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 12

1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed
3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)
2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted
2 large garlic cloves, peeled
1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
1 tablespoon chopped fresh Italian parsley
1 teaspoon sweet paprika or Spanish smoked paprika (pimenton)
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 tablespoon sherry vinegar
1/4 to 1/2 cup extra virgin olive oil, as needed

Steps:

  • Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
  • Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
  • Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
  • Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams

ROMESCO SAUCE



Romesco Sauce image

Provided by Ted Allen

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 0

Steps:

  • Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.

QUICK ROMESCO SAUCE



Quick Romesco Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 3 cups

Number Of Ingredients 9

1/4 cup toasted almonds
1 clove garlic
1/2 cup seasoned breadcrumbs
One 12-ounce jar roasted red peppers, drained
1 tomato, seeded and diced
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

  • Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables.

ROMESCO SAUCE



Romesco Sauce image

A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.

Provided by AngieItaliano

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 10

Number Of Ingredients 10

6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
⅔ cup olive oil
kosher salt to taste
1 slice bread
½ cup toasted whole almonds
½ cup red wine vinegar
½ teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  • Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g

ROMESCO SAUCE



Romesco Sauce image

Whether you pair it with fish, roasted veggies or some other creation, this flavor-packed romesco sauce will take your dish to a new level. -Lauren McAnelly, Des Moines, Iowa

Provided by Taste of Home

Time 10m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup slivered almonds, toasted
1/2 cup soft whole wheat or white bread crumbs
1/2 cup fire-roasted crushed tomatoes
1 jar (8 ounces) roasted sweet red peppers, drained
2 tablespoons minced fresh parsley
2 garlic cloves
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup sherry
1/2 cup olive oil

Steps:

  • Pulse almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor until finely chopped. Add sherry; process until blended. Continue processing while gradually adding oil in a steady stream.

Nutrition Facts : Calories 164 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

ROMESCO SAUCE



Romesco sauce image

Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce

Provided by Anna Glover

Categories     Condiment

Time 14m

Yield Serves 8 as a dip

Number Of Ingredients 6

100g blanched almonds
200g roasted red peppers from a jar, drained
1 garlic clove
1 tbsp sherry vinegar , plus extra to season (optional)
1 tsp smoked paprika
50ml olive oil

Steps:

  • Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
  • Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
  • With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium

FRANCES'S ROMESCO SAUCE



Frances's Romesco Sauce image

Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams a la Plancha.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 cup blanched almonds, toasted (about 6 ounces)
2 cloves garlic, peeled and coarsely chopped (2 teaspoons)
1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1 cups)
1 teaspoon sweet smoked paprika
1/4 teaspoon hot paprika
2/3 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.

ROMESCO SAUCE



Romesco Sauce image

This slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 10

3/4 cup blanched slivered almonds
2 garlic cloves, thickly sliced
1 slice white sandwich bread, torn into small pieces
1 can (14 1/2 ounces) whole peeled tomatoes in juice, drained well and squeezed to remove seeds
1/4 cup jarred pimientos, drained
2 tablespoons red-wine vinegar
1 tablespoon sweet paprika
1/8 to 1/4 teaspoon cayenne pepper
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.
  • Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.

Nutrition Facts : Calories 72 g, Fat 6 g, Fiber 1 g, Protein 2 g

ROMESCO SAUCE



Romesco Sauce image

Provided by Florence Fabricant

Categories     dinner, condiments

Time 30m

Yield 2 cups

Number Of Ingredients 10

1/2 cup chopped blanched almonds
4 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
4 cloves garlic, minced
2 large sweet red peppers, seeded and chopped
1 cup water
2 tablespoons red wine vinegar
1 ripe tomato, seeded and chopped
Salt to taste
Dried hot red pepper flakes to taste

Steps:

  • Place heavy skillet over medium-high heat, add almonds and cook, stirring, until they are toasted. Remove them from the skillet. Place them in food processor, grind them fine and leave them in the food processor.
  • Add the oil to the skillet and when it is hot, add the onion. Saute until it is golden, then stir in the garlic. Add the peppers, water and vinegar, lower the heat and cook gently about 15 minutes, until the peppers are tender. Stir in the tomato and season the mixture with salt and hot red pepper. Remove from heat.
  • Add mixture to almonds in food processor and puree. Taste for seasoning; serve at room temperature.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 544 milligrams, Sugar 6 grams, TransFat 0 grams

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Top Asked Questions

What makes a good romesco sauce?
Romesco Sauce is a Spanish sauce that uses Fresh Red Bell Peppers, Calabrian chilis or Piquillo peppers and often charred tomatoes that end up being purred with almonds, hazelnuts & bread, garlic & olive oil. Each ingredient act as thickeners. The notes of smokiness really help elevate the sauce, making it sing.
How do you make romesco sauce with ancho chiles?
Making the Romesco Sauce Put the Ancho Chile’s in a small microwavable bowl. Heat one cup of water in the microwave for 3 minutes, then add the hot water to the Chile's. From there toast the bread. Bring a pan to med-high heat. After the 5-minute timer is up, drain the Ancho Chiles, reserving 1/2 cup of the soaking liquid.
What is romesco sauce and is it vegan?
Spain's romesco sauce is rich and hearty, packed with almonds or hazelnuts, fruity roasted tomatoes, garlic, chocolaty and earthy dried peppers, olive oil, and more. It also just happens to be vegan. This sauce lends itself extremely well to interpretation: You can blend it until it's thin and smooth, or leave it thick and chunky.
How long does it take to cook romesco sauce?
Romesco sauce By Anna Glover A star rating of 4.2 out of 5.5 ratingsRate loading... Magazine subscription – choose a brand-new cookbook when you subscribe Preparation and cooking time Prep:10 mins Cook:4 mins Easy Serves 8 as a dip Make your own romesco sauce for summer barbecues.

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