Romesco

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Spread the halved tomato, blanched almonds, torn bread, and garlic cloves on a small tray. Toasting these ingredients together builds the characteristic nutty, smoky depth while keeping the recipe within 30 minutes.

   120 g ripe tomato, halved50 g blanched almonds30 g rustic bread, torn into pieces2 garlic cloves, peeled
2. 2

   Roast for 10-12 minutes, shaking the tray once halfway through, until the almonds are golden, the bread is crisp at the edges, the garlic is softened, and the tomato has collapsed slightly. Watch closely in the last few minutes so the almonds and bread do not burn.

   120 g ripe tomato, halved50 g blanched almonds30 g rustic bread, torn into pieces2 garlic cloves, peeled
3. 3

   Let the roasted ingredients cool for about 3 minutes, just until safe to handle. Brief resting helps preserve a brighter flavor and prevents excess steam from thinning the sauce.

4. 4

   Add the roasted tomato, almonds, bread, and garlic to a blender with the roasted red peppers, extra-virgin olive oil, sherry vinegar, sweet smoked paprika, hot smoked paprika, fine sea salt, and black pepper.

   120 g ripe tomato, halved50 g blanched almonds30 g rustic bread, torn into pieces2 garlic cloves, peeled180 g roasted red peppers, drained60 ml extra-virgin olive oil15 ml sherry vinegar1 tsp sweet smoked paprika1/4 tsp hot smoked paprika1/2 tsp fine sea salt1/8 tsp black pepper
5. 5

   Blend until mostly smooth but still slightly textured, scraping down the sides once or twice. If needed, add 1-2 teaspoons of water to loosen it, but keep the sauce thick enough to spoon rather than pour. Taste and adjust with a little more salt or vinegar if you want a sharper finish.

   120 g ripe tomato, halved50 g blanched almonds30 g rustic bread, torn into pieces2 garlic cloves, peeled180 g roasted red peppers, drained60 ml extra-virgin olive oil15 ml sherry vinegar1 tsp sweet smoked paprika1/4 tsp hot smoked paprika1/2 tsp fine sea salt1/8 tsp black pepper
6. 6

   Spoon the romesco into a bowl or onto plates. Finish with a drizzle of extra-virgin olive oil and the finely chopped almonds for texture. Serve at room temperature with grilled vegetables, potatoes, or crusty bread.

   10 ml extra-virgin olive oil10 g blanched almonds, finely chopped

Origin & History

Romesco comes from Catalonia, especially the Tarragona area, where it was traditionally made by fishermen to accompany seafood. Over time, it became a beloved all-purpose sauce served with vegetables, calçots, fish, and grilled meats, with many local variations using nuts, bread, peppers, and vinegar.