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Roasted red pepper spread is absolutely delicious, great on toasts, or as a dip or pasta sauce. It is oil-free, gluten-free and grain-free.
In one of my last years of graduate school, my husband and I traveled to Seville to visit friends who were living and teaching in the city for two terms. My most memorable experiences of the trip? (1) My car breaking down on the way to the airport (followed by a frantic scramble to get to the airport on time), and (2) eating all varieties of tapas.
I won’t make you relive the car angst, so on to tapas. One of my favorite picks was romesco, a roasted red pepper sauce / spread / topping.
Oh my goodness. Roasted peppers, tomatoes, garlic, almonds, and a faint tangy zing from sherry vinegar, all blended into velvety luxury. It was spooned onto vegetables, served as a condiment for dunking bread, and presented with a variety of tapas options for savoring on, well, anything.
That’s the best way to consider this roasted red pepper spread: good with everything. I had to come up with a simple version of my own, so here you go!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Grain-free
- Easy to make
- Versatile (use as a spread, dip, or multi-purpose sauce)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 2 large red bell peppers
- 2 small Roma tomatoes
- 1 small yellow onion
- 3 cloves garlic
- 2 teaspoons smoked paprika (pimenton), hot or sweet
- roasted, lightly salted almonds (or toast your own)
- salt and pepper
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 425F (220C).
- Spread the bell peppers, tomatoes, onion pieces and garlic on a large rimmed baking sheet. Season with salt and pepper.
- Dry roast the vegetables in preheated oven for 20 to 25 minutes until vegetables are very soft. Cool completely on baking sheet.
- In a food processor, process the paprika and almonds with HALF of the cooled vegetables until smooth.
- Add the remaining roasted vegetables. Pulse until blended but not entirely smooth. If too thick, add a bit of water, a tablespoon at a time, until blend-able.
- Transfer spread to a container and season to taste with salt and pepper. Serve as a spread, a dip, or as a sauce with pasta.
FAQ
- How Should I Store Roasted Red Pepper Spread? tore the cooled sauce in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
- Do Spanish Roasted Pepper Spreads Include Bread? Yes, many versions include day-old bread as a thickening agent. I wanted to keep this spread gluten-free, so after some experimentation I created a version with almonds, another traditional ingredient) and no bread.
- What Is The Taste of Roasted Red Pepper Spread? Spicy, mellow, savory, with a caramelized vegetable sweetness, and versatile to the extreme: that’s this roasted red pepper spread.
Feel good about spreading thickly and taking large dunks, as it is beneficial to the heart (healthy fats from the almonds) and great for the complexion (high in vitamin C).
You will love it.
More Sauces, Dips & Spread to Try:
- Roasted Red Pepper Hummus {oil-free & tahini-free}
- Green Pea Guacamole (No Avocados)
- Red Lentil Dal Spread {vegan, high-protein, easy}
- Vegan White Bean Pesto {High Protein, Nut-Free}
- Red Lentil Dal Spread {vegan, high-protein, easy}
- Oil-Free Olive Tapenade {vegan, super-easy}
Roasted Red Pepper Spread (Oil-free, Gluten-free)
Ingredients
- 2 large red bell peppers, seeded, quartered
- 2 small Roma tomatoes, each sliced into 3 or 4 equal size pieces
- 1 small yellow onion, cut into large chunks
- 3 cloves garlic, peeled
- salt and pepper
- 2 teaspoons smoked paprika, pimenton, hot or sweet
- 1/2 cup roasted, lightly salted almonds (or toast your own)
Instructions
- Preheat oven to 425F (220C).
- Spread the bell peppers, tomatoes, onion pieces and garlic on a large rimmed baking sheet. Season with salt and pepper.
- Dry roast the vegetables in preheated oven for 20 to 25 minutes until vegetables are very soft. Cool completely on baking sheet.
- In a food processor, process the paprika and almonds with HALF of the cooled vegetables until smooth.
- Add the remaining roasted vegetables. Pulse until blended but not entirely smooth. If too thick, add a bit of water, a tablespoon at a time, until blend-able.
- Transfer spread to a container and season to taste with salt and pepper. Serve as a spread, a dip, or as a sauce with pasta.
Notes
Nutrition
