Romesco Sauce

  • Servings: MAKES ABOUT 1 CUP

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  • 3/4 cup blanched almonds
  • 2 large thick slices country bread, crusts removed, bread cut into 1/2-inch cubes
  • 1/2 cup red wine vinegar
  • 1 pound roma tomatoes, seeded and roughly chopped
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup fruity Spanish olive oil

How to make this recipe

  1. Preheat the oven to 350°. Spread the almonds on a baking sheet and toast, shaking the pan occasionally. Bake 10 to 15 minutes or until golden. Let cool.

  2. Meanwhile, combine the bread and vinegar in a bowl and soak about 20 minutes.

  3. Transfer the almonds to a food processor and process until finely ground. Add the vinegar-soaked bread, tomatoes, paprika, salt, and pepper and purée. With the machine running, add the olive oil in a slow, steady stream until a smooth sauce forms. Serve at room temperature.

Contributed By

466681 recipes/romesco-sauce-milliken-feniger 2013-12-06T23:46:04+00:00 Mary Sue Milliken, Susan Feniger fall|summer|spanish|sauces-and-condiments|basic-easy|fast|vegetarian mary sue milliken,susan feniger,romesco sauce,spanish sauce,tomato and almond sauce,sauce for seafood recipes,romesco-sauce-milliken-feniger 466681

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