Romesco is a popular is Spanish sauce that is typically made with bread. We've put our own spin on this rich, smoky and peppery sauce using almonds - providing a heart-healthy source of fat and a rich base for the flavor, minus the gluten and added carbs! Pairs well Trifecta chicken or makes a great topping for classic meals.
How to Make Homemade Romesco Sauce
This recipe supplies twelve servings total - 2 tablespoons per serving.
To make this sauce, you'll need:
- 3/4 cup roasted almonds
- 1 garlic clove, roasted
- 1 medium red bell peppers, roasted
- 1 medium tomato, roasted
- 1/4 cup olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Pinch of salt, to taste
- Large bowl
- Baking tray
- Sharp knife
- Food processor
Step One: Roasting the Almonds, Tomato, Bell Pepper, and Garlic
This step takes the most amount of time, but using fresh ingredients and roasting them at home provides a wealth of flavor and freshness to the sauce that you just can't get with store bought or canned products.
Preheat your oven to 425°F.
Line two baking sheet pans with aluminum foil to save time on clean up.
Then place your whole tomato (core removed), whole bell pepper on one sheet pan, and the almonds and garlic on the second baking tray.
The almonds and garlic will roast much faster than the tomato and bell pepper. Keeping them separated will allow you to remove the items from the oven once ready.
Place in oven and bake the almonds and garlic anywhere between 3-5 minutes. Set a timer! You do not want to have your almonds over roast and burn.
The roasted almond color should be a nice tan - the garlic will char as well - this is okay as char equals flavor. Once toasted, remove from oven and set aside to cool cool until your tomato and bell peppers are ready.
Check your tomato and peppers constantly. After 10-12 minutes, remove the roasted tomatoes and bell peppers and place them in a bowl. Cover with plastic immediately and let steam for 5 minutes.
Culinary tip: By steaming the roasted bell pepper and tomatoes, you are able to peel and remove the skin of the two vegetables much easier.
Peel off the skin of the tomato with your hands, and of the bell pepper with a paper cloth towel. Discard seeds and core, along with skins.
Step Two: Blend Your Ingredients
In a food processor add your almonds (which may still be slightly warm - this is okay), olive oil, and vinegar.
Start food processor to create a sort of almond butter. Use a spatula to scrape sides of processor until almonds begin to form a paste. Then add tomato, bell peppers, paprika and cayenne pepper.
Purée ingredients until well blended and smooth in consistency.
Step Three: Season and Serve
Season your sauce with salt to taste.
Serve this With
Serve this sauce with some Trifecta chicken or atop some roasted veggies! Here are some of our favorite ways to use it:
- Top off a burger or sandwich.
- Toss your pasta in it, instead of traditional marinara.
- Try it with fried eggs for a creative twist on breakfast.
- Have it with your steak!
Or add this sauce to your weekly meal prep to add a serving of healthy fats and take the flavor up a notch!