Romesco Sauce

Name: Romesco Sauce
Prep time: 15 min
Total time: 20 min
Yield: About 1 1/2 cups
Ingredients: 1/2 medium tomato; 2 medium garlic cloves, peeled; 2 slices crusty bread (about 2 ounces); 1/4 cup whole raw almonds; 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup); 2 tablespoons red wine vinegar; 1/4 cup olive oil; 1 teaspoon kosher salt; 1/2 teaspoon smoked paprika

Sauces Spanish Dinner Party BBQ Sauce Olive Oil Almonds Garlic Tomatoes Appetizer Dip Easy

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About 1 1/2 cups Easy

Total: 20 mins

8 Ratings

Ingredients (9)

1/2 medium tomato
2 medium garlic cloves, peeled
2 slices crusty bread (about 2 ounces)
1/4 cup whole raw almonds
1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
2 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon smoked paprika

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Nutritional Information

Calories301
Fat24.75g
Saturated fat3.11g
Trans fat0.01g
Carbs16.48g
Fiber3.21g
Sugar4.21g
Protein5.33g
Cholesterol
Sodium294.48mg
Nutritional Analysis per serving (3 servings) Powered by

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This shortcut version of the classic Spanish romesco sauce—a combination of tomatoes, red peppers, bread, and almonds—is an easy, quick dip to prepare for cocktail parties. Its flavors pair well with anything from vegetable crudités to grilled chicken breasts and pasta, but one of our favorite ways to serve it is with roasted shrimp. Try pairing it with easy homemade chimichurri sauce for a garlic twist on this classic dipping sauce.

Game plan: The romesco can be made up to 5 days in advance and refrigerated in a tightly sealed container.

by Kate Ramos

Instructions

1Heat the oven to 450°F and arrange a rack in the middle.
2Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
3Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.

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