Romesco Sauce

1 cup


  • 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


  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.

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