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angled shot of romesco sauce in jar

Romesco Sauce

This homemade Romesco Sauce is a versatile sauce that's tomato-based with tons of bold flavor. Use this to liven up any meats or vegetables!
5 from 4 votes
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Course: Sauce
Cuisine: American
Keyword: romesco sauce
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 cups
Calories: 373kcal

Ingredients

  • 6 plum tomatoes
  • 4 cloves garlic
  • 1 small yellow onion peeled and quartered
  • 1-2 tablespoons extra virgin olive oil
  • 2 slices bread crusts removed, cut into 1 inch squares
  • 1/2 cup roasted red peppers drained
  • 1/2 cup blanched slivered almonds
  • 1-2 tablespoon s ancho chile powder
  • 1 tablespoon sweet paprika
  • 1 tablespoon sherry vinegar
  • 2 teaspoons sugar
  • 1 teaspoon coarse kosher salt

Instructions

  • Preheat the oven to 400°F degrees. Line a large rimmed baking sheet with aluminum foil. Set aside.
  • Trim any woody stems from the tomatoes. Quarter and press out pulp and/or seeds using your fingers. Some remaining is fine. Place the tomatoes, garlic and onion onto the baking sheet and drizzle with olive oil, tossing to coat.
  • Roast the vegetables for 30 minutes, turning once. Remove and transfer all of the vegetables and juices to a large food processor.
  • Pulse until a paste forms. Add the bread, red peppers, almonds, chile powder, paprika, sherry vinegar, sugar and salt. Blend on high until mixture is combined and coarse.
  • Serve immediately or heat in a saucepan over low heat for 5 minutes.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 373kcal | Carbohydrates: 35g | Protein: 12g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Sodium: 1794mg | Potassium: 817mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3473IU | Vitamin C: 44mg | Calcium: 152mg | Iron: 4mg