April 23rd, 2024
Recipes
Romesco Sauce
Valentina P
- Difficulty
•
- Time 30"
Homemade romesco sauce that's creamy, tangy, and perfectly smoky. No bread needed in this version — just roasted bell pepper and tomatoes blended with some spices and olive oil. Delicious with fish, bread, and roasted potatoes.
How To MakeDiet Type: Plant-based
Shopping List
- 8 ounces raw red bell pepper (about 1 XL or 2 medium)
- 6 ounces vine-on tomatoes (about 2 medium)
- 1/2 cup slivered almonds
- 2 garlic cloves, peeled
- 1 tablespoon red wine vinegar
- 1/2 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon chili flakes (for mild)
- 1/4 cup olive oil
Instructions
- Step 1: Preheat the oven to 425 degrees Fahrenheit.
- Step 2: Line a baking sheet with foil and place the pepper(s) and tomatoes on top. Roast for 20 to 25 minutes, or until the pepper skin is blistered and soft. Remove from the oven.
- Step 3: Meanwhile, toast the almonds in dry frying pan over medium heat for a few minutes until lightly toasted. Shake the pan often. Set aside.
- Step 4: Once the peppers and tomatoes are cool enough to handle, remove the stem and peel off the skin of the pepper(s). Remove the pepper's inner seeds and discard the hot liquid inside. Next, peel the tomatoes. The skin should slip right off. You'll notice that the tomatoes will have released some juice onto the pan, that's ok.
- Step 5: Place the peeled pepper(s) and tomatoes in a blender. Add the toasted almonds, garlic, vinegar, tomato paste, paprika, salt, and chili flakes.
- Step 6: Turn on the blender and pour in the olive oil slowly, until emulsified. If you like it extra smooth, turn the blender on high. Note: Romesco is traditionally on the chunkier side, making it creamier is a personal preference.
- Serve: Enjoy! This is even better once it has rested for a few hours in the fridge. We love it in Salmon with Romesco Sauce and Charred Sweet Potatoes with Romesco.
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What you should eat next
Romesco Sauce
PT30M 8 ounces raw red bell pepper (about 1 XL or 2 medium) 6 ounces vine-on tomatoes (about 2 medium) 1/2 cup slivered almonds 2 garlic cloves, peeled 1 tablespoon red wine vinegar 1/2 tablespoon tomato paste 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon chili flakes (for mild) 1/4 cup olive oil Gluten Free Paleo Vegan Low-Carb 1.25 Servings
Ingredients:
