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My review
Romesco Sauce
87
AngieItaliano
"A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours."
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Ingredients
45 m servings 196Original recipe yields 10 servings (2 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 4552 Ratings
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Most helpful positive review
6/6/2009
Thanks all for trying out the Romesco Sauce. Just a note that I should have had in the recipe. The garlic can be peeled or unpeeled at roasting time. I peel mine. The biggest complaint from revi...
Most helpful critical review
6/11/2010
Oh boy! this is definitely different, whether that's good or bad depends on your tastes. this sauce did not work for me and my family and i will not be making it again, too bad too cuz i really ...
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Most positive
Least positive
Newest
6/6/2009
Thanks all for trying out the Romesco Sauce. Just a note that I should have had in the recipe. The garlic can be peeled or unpeeled at roasting time. I peel mine. The biggest complaint from revi...
7/7/2009
I kept thinking "What? No onions? No basil or oregano?" but after one taste I realized this sauce doesn't need a single thing added to it! Simply PERFECT! My only changes were to reduce the vi...
6/6/2009
So Spanish & so delicious! All 3 world travelers who tasted this LOVED it. We each want to make this again & again! I made it & personally LOVED it exactly as written though the vinegar is notic...
8/7/2009
THIS SAUCE IS AMAZING! Used it for pizza sauce with the Honey Wheat Pizza Dough from this site, topped with goat cheese and lots of fresh basil. I'm so happy this was the sauce I picked! I chang...
6/8/2009
This is freakin' insane. A flavor explosion. I made exactly according to recipe, only adding the red wine vinegar by tbsp. until it felt right. I just dipped a spoon into it to taste it before d...
6/6/2009
Oh Baby Come To Mamma. I've been munching on this with toasted baguette slices and veggie dippers. I just wanted to try it as a snack before I started dinner. Now I have to push back dinner beca...
2/19/2011
This was SPECTACULAR and came out exactly as described. I found that using the same amount of vinegar called for was a bit tangy at first but by the next day it had mellowed perfectly!, I made s...
10/26/2010
WOW! That was delicious! I served it with roast chicken breast, pan-seared asparagus, thyme roasted potatoes, and french bread. I couldn't decide what to slather it on. So I slathered it on ...
6/11/2010
Oh boy! this is definitely different, whether that's good or bad depends on your tastes. this sauce did not work for me and my family and i will not be making it again, too bad too cuz i really ...