Romesco Sauce (or Dip, or Spread)
Prep time
Cook time
Total time
One of the most versatile (and delicious) sauces you can make, it goes well on everything (vegetables, entrees, bread) and also works beautifully as dip or spread (move over, hummus).
Recipe by::
Recipe type: Sauce, Dip, Spread, Snack
Serves: about 1-1/2 cups
  • 2 medium 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
  • 2 tablespoons olive oil, divided
  • fine sea salt and freshly cracked black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 2 teaspoons smoked paprika (pimenton), hot or sweet
  • ½ cup roasted, lightly salted almonds (or toast your own)
  1. Preheat oven to 425F.
  2. Spread the bell peppers, tomatoes, and onion pieces on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven for 20 to 25 minutes until vegetables are very soft. Cool completely on baking sheet.
  3. In a blender, process the cooled vegetables, garlic, vinegar, paprika, and remaining olive oil until smooth. Add the almonds and process until blended and very smooth. If too thick, add a bit of water, a tablespoon at a time, until blend-able.
  4. Transfer sauce to a container and season to taste with salt and pepper. Serve with your favorite entrees, on pasta, as a dip, or as s spread.
Storage Tip: Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information
Serving size: 2 tablespoons Calories: 51 Fat: 4.3 g Saturated fat: 0.4 g Carbohydrates: 3.3 g Sugar: 1.5 g Sodium: 57 mg Fiber: 0.9 g Protein: 1.3 g Cholesterol: 0 mg
Recipe by power hungry at