I can’t help but think that Shakespeare really meant to write a love story about Romesco.
Have you tried it?
Made from a base of sweet bell peppers, tomato and almond, this Spanish sauce (not Roman in this case), takes on smoldering husky flavors from the slow-roasted caramelized vegetables and smoked paprika. It retains texture and thickness from the ground nuts (bread is also traditionally added to thicken the sauce but I skipped it here in favor of onion, which works well) and acquires a little added heat from the chili but not too much.
Many romesco recipes call for jarred bell peppers, which is fine, but I urge you to make this recipe at least once from scratch to taste the difference! (plus it’s fun).
The roasted veggies are intermingled with sherry vinegar and tamari (speaking of liberties) and I like to use the low and slow roasting method to draw out flavor and jamminess (O Romesco, Romesco). There’s plenty of roasted garlic in the mix too which contributes great flavor (and is not nearly as pungent as raw garlic).
This beautiful vibrant sauce comes together easily and creates a generous 3 cups — you can make it in advance and store it in the fridge for a few days (or freeze for future use).
Romesco sauce goes with virtually everything! — from eggs, to falafel, to fish. It makes a great sandwich spread, pizza base, veggie topper and pasta buddy. Depending on your taste (it does have robust flavor), you might also like it as a dip served with crackers, mezze platter/snack tray, etc.
- 4 large red bell peppers, sliced (I kept most seeds)
- 4 roma tomatoes, sliced in 3 (I kept seeds)
- 6-8 garlic cloves, peeled but left whole
- ½ red onion, thick sliced
- 2 Tbsp olive oil
- 1 Tbsp sherry vinegar (sub red wine or apple cider)
- 1 Tbsp Tamari sauce (sub soy sauce or liquid aminos)
- ½ tsp salt
- ¾ cup roasted salted almonds
- 2 tsp smoked paprika (make sure your paprika still has some life, or splurge on a new bottle, you won't regret it!)
- 2 tsp chili garlic sauce (I use Huy Fong's, there is a bite/spice to this sauce)
- 1-2 Tbsp chopped fresh parsley
- Heat oven to 300 F.
- Place almonds in a blender/food processor and pulse just long enough to break down into a coarse texture (you are not going for a paste unless you prefer a smoother textured sauce).
- Meanwhile, place sliced bell peppers, tomatoes, onion and garlic in a large mixing bowl and drizzle with olive oil, vinegar, tamari and salt, mixing well to combine. Spread veg onto a parchment lined baking sheet with all the juices (a little veg overlap is fine but best to use two baking sheets if you're really running out of room). The parchment is important for absorbing excess moisture released during roasting.
- Roast veggies in the oven for about 1 hour and 15 minutes until nice and soft. Remove from oven and carefully add veg and any extractible juices to the blender/food processor with the almonds. Add: paprika, chili garlic sauce and chopped parsley (working in batches as necessary). Pulse until well combined.
- Taste the sauce and make any flavor adjustments desired: a little more salt, some pepper, touch of sweet (dab of honey/maple syrup), etc.
- Allow the sauce to cool before storing in the fridge for up to 5 days or freezing.
- Reheat or enjoy cold.
Makes a great gift too (everyone likes a good love story, specially one that ends well).
I make romesco sauce with jarred bell peppers quite frequently. I wanted to try it with fresh roasted ingredients so was happy to find this. The flavor is much sweeter than I am used to and also has a bit of a kick at the end (I think from the garlic and paprika). It’s a bit different flavor than I am used to but it’s still good and will go great with my spaghetti and cauliflower “meat”balls. It made a massive amount…maybe the bell peppers where I live are bigger? Would be interesting to know the approx weight of bell peppers used in the recipe. Anyway, it’s left me with plenty of single portions for the freezer with leftovers to share with friends :)
Hi Becca, thanks so much for trying the recipe and for sharing your detailed feedback; the onion and tomato bring sweetness here so you can adjust as desired (maybe choose a tangier variety tomato if you make it again); similarly, you can decrease heat by omitting the chili garlic sauce and possibly scale back on paprika — these things are all a matter of personal taste so sometimes you just have to play around and see what works best for you. I’m so glad you enjoyed and have lots leftover, the best :) ps: your cauliballs sound wonderful!
I really like it. Thank you for sharing such a wonderful post.
Thank you Rithika for taking the time to drop in and let me know; your feedback is dearly appreciated and I’m just delighted you enjoyed this recipe!
I had to laugh out loud reading this post! You see, I have made Romesco sauce before and JT absolutely swoons over it. In fact, his eyes get glossed over as he tilts his head in a dreamy recollection as he whispers “Romesco sauce”! I kid you not! This is a beloved sauce. I generally make a large batch and freeze it in larger ice cubes (think big square ones used for whisky). I always roast the peppers but haven’t tried the tomatoes, great idea. It’s such a wonderful way to bring summer back onto the plate. Oh Romesco, Romesco! XOXO
Aha, so it’s not just me! ;p love the anecdote, thanks for sharing it Eva. I’m glad it brought back some happy memories; beloved sauce indeed. Great tip for freezing in large cubes! (I use silicone muffin cups, same idea maybe bit larger).
This looks really, really good!!! How can you beat slow-roasted anything, but peppers, garlic and tomatoes are always best slow-roasted. Have never made a romesco and I don’t remember every even having one. I’ve never seen a red or green chile version, so there you go…Ha Ha.
Love all the many ways one can use this and I’m sure that’s just a start and I love the fact that the ingredients are so simple. This sounds like a holiday recipe to me :) Thanks Kelly and hope you and your family have a wonderful American Thanksgiving!
So good! I can’t wait to see your chile version MJ ;o thanks for the sunshine; I hope you’re enjoying a nice holiday weekend too.
I love the beautiful colors in these photos! The reds and oranges are so vibrant. The photos are elegantly composed, and the sauce looks luscious. Congratulations on a gorgeous post!
i love when you drop in RGH… thanks so much for your generous words too :))
Sign me up for the love story :) I’ve never tried Romesco sauce but your recipe sounds fantastic and looks freaking amazing. The long roast also means more warmth on this cold and rainy day. Eager to try this one!
Haha, consider yourself enlisted <3 - thanks so much for your kind words Vanessa, I hope you love this recipe!
Great post! It’s a fabulous condiment. I have made romesco, and used jarred bell peppers, only because they’ve always seem like a top notch product to me. I will take our advice, however, and make them with fresh. It makes sense.
Hi Mimi! I use the jarred roasted peppers too (especially in salads) in theory, they’re preserved at the peak of freshness so when bell peppers are not at their best, its an excellent (and convenient) option. I like the flavor profile of the marinade here – gives the peppers a bit of a different taste from the briny jarred ones, curious to see what you think of you give it a go. Thanks so much for your note.
Wow, this sounds absolutely amazing! I would have to adapt for my beloved’s food sensitivities (no onion or garlic), but I suspect there is so much flavor going on, it will still be delicious
gorgeous color too…
I wish you and your loved ones a wonderful Thanksgiving!
Hi Sally! You got it, no shortage of flavor — if you omit the garlic/onion, maybe add a few cubes of your delicious sourdough to thicken things up a touch, that oughta fix it :) Happy Thanksgiving to you and your beautiful family, x.