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Romesco Sauce

Spanish romesco sauce, or romescu, is a traditional Catalan condiment made from tomatoes, ñora peppers, almonds and other nuts, garlic and other ingredients.

Prep Time
40 mins
Cook Time
40 mins
Resting Time
30 mins
Total Time
1 hr 25 mins
Servings: 6 people
Calories: 318 kcal
Course: Condiments
Cuisine: Spanish , Vegan

Ingredients

  • 4 ripe tomatoes
  • 5 ñoras (small sun-dried red peppers)
  • 1 large onion
  • 4 cloves garlic
  • 3½ oz almonds , peeled
  • 1 oz hazelnuts (optional)
  • 1 oz walnut kernels (optional)
  • 2 slices sandwich bread
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • salt
  • pepper
Equipment
  • Mortar and pestle (or blender)

Instructions

    Cup of Yum
  1. Place the ñoras in a bowl and cover with hot water to rehydrate them.
  2. Let sit for about 30 minutes, until they are completely hydrated.
  3. Preheat the oven to 360 F (180 ° C) for 20 minutes.
  4. Using a small knife, make two deep slashes on the top of the tomatoes.
  5. Peel the onion and place it with the tomatoes and the garlic cloves (in their skins) in a baking dish.
  6. Bake for 30 minutes, or until the vegetables are roasted.
  7. While the vegetables roast, prepare the rest of the ingredients.
  8. Drain the ñoras and remove the seeds. Using the tip of a knife or teaspoon, scoop out the flesh.
  9. In a small pan, roast the hazelnuts over medium heat, without burning them, then, if possible, remove the outer skins.
  10. Roast the almonds, then the walnuts for a few minutes.
  11. Once the vegetables are cooked, peel the tomatoes and garlic. Slice the garlic.
  12. Place the sandwich bread, tomatoes, ñoras, all the nuts, onion, garlic, salt & pepper, sherry vinegar and a third of the oil into a mortar (or a blender).
  13. Grind (or mix) while very gradually adding the rest of the oil until you obtain a smooth and emulsified cream.
  14. If the sauce is too thick, add a little more olive oil.