Romesco Sauce

1 cup


  • 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


  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.

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