Apr 222020

Romesco Sauce

Romesco Sauce

Preparation time | about 1 ½ hours

Makes about 3 cups of Romesco Sauce

This savory sauce has its origins in the Catalan region of Spain, but ours is full of the flavors of Italy.

INGREDIENTS


DIRECTIONS

  1. Preheat oven to 375°F. Line a baking pan with aluminum foil. Place almonds, bread, and garlic head on a baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10-15 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until the skin is blistered, about 20 minutes more. Remove from oven, let cool slightly and remove the skins.
  2. Turn oven on broil at 500°F. Place peppers and tomatoes on a foil-covered baking sheet, broil turning every few minutes until the skins are blackened on all sides. (This can also be done on a grill). Place the tomatoes in a small bowl to cool. Place peppers in a paper bag, close and let sit until cool enough to handle (this allows the peppers to sweat making it easier to remove the skins.) Remove charred skin, seeds, and cores. Once the tomatoes cool, remove skins and discard, reserving juices.
  3. Place almonds, and bread, in the bowl of a food processor and pulse until bread is broken up and almonds are roughly ground. Add roasted peppers, tomatoes, and garlic cloves, pulse until smooth. Add the vinegar, smoked paprika, sea salt, and hot pepper flakes and pulse until combined. Turn food processor on low and slowly drizzle in the olive oil until the sauce is smooth. Taste and season with additional sea salt, paprika and hot pepper flakes if desired.
  4. Place in an airtight container and place in the refrigerator until cool. Store in the refrigerator for up to one week. Romesco sauce can also be frozen.
  5. Serve heated or at room temperature with seared scallops, sauteed shrimp, grilled steak, chicken, or salmon. This savory sauce is also delicious tossed with gnocchi, pasta or smeared on crusty bread or crackers.

*To make Romesco gluten-free, omit the bread. The sauce will be slightly thinner in consistency, you can add less olive oil to make the sauce a little thicker.

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About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+