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A tantalizing twist on the classic Romesco sauce, this recipe boasts homegrown tomatoes, roasted red peppers, and toasted almonds. Elevate your dishes with this authentic Spanish delight infused with Mediterranean flavors.
Type of Cuisine:
Mediterranean
Prep Time: 20 Minutes.
Cook Time: 30 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 medium-sized red bell peppers | |
| 3 medium size ripes tomatoes | |
| 1/2 cup peeled and toasted almonds | |
| 1 cup stale bread cubes, preferably crusty bread | |
| 6 cloves of garlic, roasted | |
| 2 tablespoons olive oil | |
| 2 tablespoons red wine vinegar or sherry vinegar | |
| 1 1/2 teaspoons smoked paprika | |
| 1/2 teaspoon cayenne pepper (optional, for heat) | |
| 3-4 small pieces sun-dried tomatoes, (optional) | |
| 2 tablespoons pepper paste (such as red pepper or ajvar) for color and flavor | |
| Salt to taste |
Preparation
1
Roast Your Veggies to Unlock the Flavor
Start by roasting your tomatoes, red bell peppers, and garlic until they’re beautifully charred and soft. This step brings out their natural sweetness and gives your Romesco sauce that signature smoky depth. Let them cool slightly before peeling.
Start by roasting your tomatoes, red bell peppers, and garlic until they’re beautifully charred and soft. This step brings out their natural sweetness and gives your Romesco sauce that signature smoky depth. Let them cool slightly before peeling.
2
Roast for Richness – Get That Smoky Base!
Preheat your oven and roast the tomatoes, red bell peppers, and garlic for about 40 minutes, or until their skins are charred and blistered. Be sure to turn them halfway through for even roasting. Once done, remove from the oven and let them cool — this makes peeling easier and keeps those rich, roasted flavors intact.
Preheat your oven and roast the tomatoes, red bell peppers, and garlic for about 40 minutes, or until their skins are charred and blistered. Be sure to turn them halfway through for even roasting. Once done, remove from the oven and let them cool — this makes peeling easier and keeps those rich, roasted flavors intact.
3
Peel for a Smooth, Silky Sauce
nce the roasted veggies have cooled, gently peel the skins off the tomatoes and red peppers — they should slide right off! Removing the skins gives your Romesco sauce a smooth, velvety texture without any bitterness.
nce the roasted veggies have cooled, gently peel the skins off the tomatoes and red peppers — they should slide right off! Removing the skins gives your Romesco sauce a smooth, velvety texture without any bitterness.
4
Blend It All Together
Transfer the peeled tomatoes, peppers, garlic, along with the toasted almonds, olive oil, vinegar, and your seasonings into a food processor. Blend until smooth and creamy. You can leave it slightly chunky if you prefer a rustic texture, or keep blending for a silky finish.
Transfer the peeled tomatoes, peppers, garlic, along with the toasted almonds, olive oil, vinegar, and your seasonings into a food processor. Blend until smooth and creamy. You can leave it slightly chunky if you prefer a rustic texture, or keep blending for a silky finish.
5
Adjust, Taste & Perfect
Blend until your Romesco sauce is smooth and creamy. If it feels too thick, just add a splash of water and blend again until you reach your desired consistency. Now taste it — this is your moment to make it yours! Adjust the seasoning with a pinch more salt, vinegar, or spices until the flavor sings.
Blend until your Romesco sauce is smooth and creamy. If it feels too thick, just add a splash of water and blend again until you reach your desired consistency. Now taste it — this is your moment to make it yours! Adjust the seasoning with a pinch more salt, vinegar, or spices until the flavor sings.
6
Let It Rest & Serve with Love
Transfer your Romesco sauce to a serving bowl and let it rest for at least 1 hour at room temperature. This short pause allows the flavors to meld and intensify into something truly special. Then… dig in and enjoy! Serve it as a dip, drizzle, or bold spread — this Spanish classic never disappoints.
Transfer your Romesco sauce to a serving bowl and let it rest for at least 1 hour at room temperature. This short pause allows the flavors to meld and intensify into something truly special. Then… dig in and enjoy! Serve it as a dip, drizzle, or bold spread — this Spanish classic never disappoints.
Recipe Tips & Suggestions
Storage, Freezing instruction:
Storage: To store your Romesco sauce, transfer it to an airtight container or jar and refrigerate. It can be kept in the refrigerator for up to 5 days. The flavors will continue to meld together, making the sauce even more delicious over time.
Freezing: If you have extra Romesco sauce or want to make a larger batch, freezing is a great option. Place the sauce in a freezer-safe container or freezer bags, ensuring there is some room for expansion. It can be frozen for up to 3 months. Thaw the sauce overnight in the refrigerator before using. Keep in mind that the texture may slightly change after freezing, but the flavors will remain intact.