Romesco Sauce

  • Servings: MAKES ABOUT 1 CUP

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 medium tomato, halved crosswise and seeded
  • 1 small red bell pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons sliced almonds
  • 1 garlic clove, minced
  • 1 teaspoon crushed red pepper
  • 3 tablespoons coarse dry bread crumbs
  • 2 tablespoons sherry vinegar
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the broiler and broil the tomato and bell pepper until the skins are charred. Transfer the pepper to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel the vegetables and discard the charred skins, seeds and stem. Coarsely chop the tomato and pepper and add them to a food processor along with any accumulated juices.

  2. In a small skillet, heat the oil. Add the almonds and cook over moderate heat, stirring, until slightly golden, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute. Stir in the bread crumbs and remove from the heat. Scrape the mixture into the food processor and puree until smooth. Blend in the vinegar. Scrape the sauce into a bowl and season with salt and pepper.

Make Ahead

The sauce can be refrigerated for up to 3 days. Serve at room temperature.

Contributed By Published November 1998

461860 recipes/romesco-sauce-najiola 2013-12-06T23:46:04+00:00 Tony Najiola cocktail-party|halloween|holiday-open-house|new-years-eve|spanish|dips-and-spreads|sauces-and-condiments|fast|make-ahead november-1998,tony najiola,romesco sauce,condiment recipe,tomato and almond sauce,dip recipe recipes,romesco-sauce-najiola 461860

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5