Romesco Sauce
A rich Catalan sauce showcasing sweet roasted peppers, charred tomatoes, toasted almonds, and garlic.
- 25 min
- 125 kcal / serving
- easy
- vegan
- Protein
- 1.8 g
- Fat
- 10.7 g
- Carbs
- 5.6 g
Contains: tree nuts, gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 2 pc red bell peppers (or 1 jar of roasted peppers, drained)
- 1 pc ripe tomato
- 2 pc garlic cloves
- 40 g almonds (blanched and roasted)
- 1 slice white bread (fried crisp in a little oil)
- 2 tbsp sherry vinegar (or red wine vinegar)
- 4 tbsp olive oil
- 1/2 tsp salt
Method
- Preheat the oven to 220 °C on broil. Halve the peppers and tomato, place skin-side up on a tray, and roast until the skins blister and char.
- Remove from the oven, cover with a damp cloth for 5 minutes, then easily peel away and discard the charred skins.
- Toast the almonds in a dry pan until fragrant. Fry the bread slice until crispy, then tear it into rough chunks.
- Place the peeled peppers, tomato, garlic, toasted almonds, and fried bread into a blender or food processor.
- Add the sherry vinegar, salt, and olive oil, then blend the ingredients until a thick, slightly textured sauce forms.
- Adjust the salt to taste, and serve alongside grilled spring onions (calçots), roasted fish, or chicken. Makes about 8 servings.
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