Romesco Sauce
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
6
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Calories
178 kcal
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Course
Appetizer, Condiments
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Cuisine
Spanish
Romesco Sauce
Description
This Romesco Sauce combines fresh quartered Roma tomatoes with jarred roasted red peppers and sun-dried tomatoes to create a deeply flavored base. Toasted skinless almonds and pieces of thick, lightly toasted bread contribute body and texture, while red wine vinegar adds bright acidity. Garlic and smoked paprika provide the characteristic smoky warmth, with a touch of red pepper flakes to gently uplift the flavor.
All ingredients except olive oil, salt, and fresh parsley are pulsed in a food processor or blender to chop and break down the mixture, then olive oil is slowly drizzled in to emulsify the sauce. Finally, chopped fresh Italian flat-leaf parsley is stirred in to add herbaceous freshness. The resultant sauce is balanced between smoky, nutty, tangy, and slightly spicy tastes, with a thick, spreadable consistency.
Romesco is traditionally served alongside grilled or roasted meats and seafood, but it is also excellent as a dip for vegetables or bread, as well as a flavorful sandwich spread. The note specifies using thick slices of baguette or country-style bread around 2 ounces, lightly toasted and torn into pieces for the best texture. This sauce is best served at room temperature to allow the flavors to be fully appreciated.
Ingredients
- 4 Roma tomato quartered
- 1 red bell pepper large, roasted, from a jar
- 2 tbsp sun-dried tomatoes from a jar
- 2 oz bread (See Note 1)
- 1/2 cup almonds toasted, skinless
- 1/3 cup red wine vinegar sherry vinegar preferred
- 4 cloves garlic smashed
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/4 cup olive oil
- salt to taste
- 1 tbsp parsley chopped, fresh Italian flat leaf
Instructions
- Add first 9 ingredients (except olive oil, salt and parsley), to a food processor or blender. Pulse several times to chop and break down mixture.
- With motor running, slowly drizzle in the olive oil until combined and season to taste with salt.
- Pour into a bowl and stir in the chopped parsley and serve at room temperature over meat or seafood, roasted vegetables or as a dip or sandwich spread.
Notes
- Use about 2 ounces of thick, lightly toasted baguette or country-style bread torn into pieces for the best sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 145mg | 6% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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