I’m not quite ready to forget the warm summer days, so in an effort to prolong this sentiment I have prepared my version of the wonderfully versatile romesco sauce. Romesco sauce is a traditional Catalan sauce made from chargrilled red capsicums and tomatoes, blended together with some spices, almonds and olive oil. This sauce is incredible with almost everything, from spreading over a good baguette as an appetizer to grilled vegetables, fish and meats to a beautifully simple pasta sauce. This recipe is vegan and gluten free and freezes really well too.
45 min 2 1/2 cups $
The Best Romesco Sauce Recipe
- 3 medium red peppers (capsicums), halved and deseeded
- 2 medium sized tomatoes, halved and roasted
- 5 cloves of garlic, peeled
- 1/2 cup of raw almonds, toasted
- 1/2 cup of olive oil
- Juice from half a lemon
- 1/2 cup of fresh parsley, coarsely chopped
- 1 tblsp. of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 2 good pinches of sea salt
Reheat oven to 240°C. On a baking tray arrange the red peppers and roast in the oven for approximately 25 – 30 minutes or until the skin is charred and black. Take out of the oven and once they have cooled slightly, peel the blackened skin off.
In the meantime on another baking tray place the halved tomatoes and garlic, roast in the oven for approximately 7 – 10 minutes.
In a small fry pan toast the almonds for approximately 3 minutes. This helps to freshen them up and bring out their nutty taste.
Now place all of the listed ingredients into a blender and blend until a smooth paste is reached. If you like your sauce a little more chunky, don’t blend completely smooth.
Serve as a sauce dolloped on the side of roasted vegetables and all kinds of grilled meats.
Perfect as a simple pasta sauce. Just reheat slightly and serve with your favorite pasta.
Makes an excellent spread for bruschetta and then topped with tomatoes, cheese or greens.
Use as your new favorite spread on your sandwiches.