Romesco Sauce

This sauce is used as a dip for grilled onions, to top fish or meat, and is great on sandwiches.


3/4 cup olive oil
1 slice “white” bread (French, ciabatta, francese) 1” thick, approx 1 ounce
1/2 cup roasted almonds, broken up with bottom of a pan
2 medium cloves garlic, minced
2 medium red bell peppers (or pimentos, corno de toro) roasted, peeled, seeded, deribbed and sliced-or use one jar of Trader Joe’s Fire Roasted Peppers
1 large ripe tomato, peeled, seeded and chopped
1 –2 teaspoons paprika or smoked Spanish paprika (a.k.a. preferably Pimenton de la Vera)
1/4 cup red wine vinegar, or as needed to balance
Salt and fresh ground pepper to taste


Heat 3 tablespoons olive oil over medium-high heat. Fry the bread until golden on both sides, turning once (about 2 minutes per side).

When cool enough to handle, break up and add to food processor fitted with blade. Add almonds and garlic, and pulse to break up.

Add pepper, tomato, paprika, S&P, and puree to form a slightly chunky paste. Add vinegar in thin stream.

With motor running, stream in oil until emulsified

Taste for balance and adjust with oil or vinegar if needed.

Transfer to a jar. It will keep in the refrigerator for a week.

YIELD: About 1 1/2 cups

SOURCE: Chef Andrew Cohen

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