Romesca Sauce Recipe
Romesca Sauce recipe is something to fall in love with AND it takes 5 minutes to make! This easy romesca sause is all done in a food processor with a few simple ingredients, red peppers, roasted tomatoes, garlic, paprika, vinegar and a few more ingredients.
Vibrant, bold and a versatile Spanish condiment that can be used as an appetizer/dip, served over vegetables, fish, chicken and more.
What Is Romesca Sauce
This bold sauce originates from Catalonian Romesco (Catalan pronunciation: [ruˈmɛsku]) is a tomato-based sauce that originated from the province of Tarragona, which is the Spanish region of Catalonia. Referenced here.
Traditionally Romesca sauce was made with my favorite kitchen tool, a mortar and pestle! It’s now also made in a food processor or blender.
The consistency is definitely more textured with a food processor.
The fishermen in this area made this sauce to be eaten with fish hence romesca is traditionally served with fish.
I know that a dollop of romesca sauce on salmon or trout is a resounding yes from me!
Unbelievable flavor that’s packed into just one sauce!
You can use jarred roasted peppers for convenience or you can roast them yourself. This can be done in the oven, open fire, gas stove flame and on the grill.
Ingredients For Romesca Sauce
These are the ingredients to make this 5 minute romesca sauce;
Roasted Red Peppers: You can use store-bought or roast your own. Great smoky flavors from the roasted peppers.
Almonds: The traditional recipe calls for either pinenuts or walnuts but I use toasted almonds. Toasting them takes them from a dull, bland taste to loads more flavor!
Bread: Toasted pieces of ciabatta bread helps the romesca sauce to stay together so it acts like a thickner. If I don’t have toasted chunks of ciabatta bread, I toss in some breadcrumbs.
Sun Dried Tomatoes: The authentic recipe calls for roasted tomatoes but sun dried tomatoes are as gorgeous and the easier route. Just add with some of the oil from the jar, about 2 tablespoons.
Raw Garlic: I’ve definitely used way more garlic than the traditional recipe and we loved it! Feel free to use less or omit if you have any allergic reactions to garlic.
Note: Garlic is healthy! For those who can eat it then don’t leave it out purely for the antibiotic properties, aids in high blood pressure and cholesterol levels and more.
Red Wine Vinegar or Sherry Vinegar: Red wine vinegar for a bit of zing. It’s easier to find but then again so is sherry vinegar, store dependent.
Smoked Paprika: Even more smokiness!
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Extra Virgin Olive Oil The olive oil adds richness, pour it in through the nozzle of the food processor after you’ve given the rest of the ingredients a few pulses.
How To Make Romesca Sauce
Romesca sauce is very quick to make especially when using a food processor.
Roasting The Almonds In a dry skillet, add the almonds. Over medium high heat toast until lightly browned all round. Set aside. Once cool, roughly chop.
Food Processor Add the ingredients into a food processor fitted with the blade or blender and blend till smooth or roughly textured to your liking.
How to Use Romesca Sauce
Romesca sauce has a vibey fun and exciting element to it so remember that when making it. Get creative with the ingredients and how to use them as you make it. Here are a few ways to use romesca sauce for inspiration.
- Use it as dip and serve it with fruit and crackers on a board which is especially refreshing in warmer months.
- Serve it on the side with roasted vegetables or serve it over roasted potatoes and sweet potatoes.
- Scoop a dollop of romesca sauce and spread it over Easy Pan Seared Salmon.
- Spread it on toated ciabatta or any bread and sandwiches.
- Oh my goodness I could go on and go on like add it onto a couscous lunch bowl, serve it with roasted egglants.
- Last but not least, serve with cooked pasta!
More Delicious Sauces and Dips
- Green Sauce Recipe
- Mascarpone Cheese Dip
- Easy Hummus Recipe
- Chimichurri Sauce
- The Most Delicious Guacamole
- Basil Pesto
- Avocado Salad Dressing
Easy Romesca Sauce Recipe
Ingredients
- 2 roasted red bell peppers remove skin and seeds
- 1/3 cup sun-dried tomatoes jar, oil packed, roughly chopped
- 4 garlic cloves
- 1/2 cup almonds toasted and chopped
- 1/2 tsp sea salt
- 1 tsp smoked paprika
- 1/2 cup extra virgin olive oil
- 1/4 cup cold water as needed for consistency
- 1 Tbsp. vino cotto or red wine vinegar or fresh lemon
Instructions
- Roast the almonds in a dry skillet over medium high heat until lightly browned all round. Set aside. Once cool, roughly chop.
- Add the peppers, sun-dried tomatoes, garlic and the rest of the ingredients including the toasted almonds into the bowl of a food processor or blender and blend until smooth.
Notes
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