Romesco Sauce

By Martha Rose Shulman

Time 30 minutes, plus at least 1 hour

letting sauce stand

Rating (516)
Andrew Scrivani for The New York Times

Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The
flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The
result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable
feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that’s been brushed with olive oil and rubbed with yet
more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.

INGREDIENTS PREPARATION

Yield: About 2 cups Step 1

1 large red pepper, about ½ pound, roasted,
peeled, seeds and membranes removed
3 medium tomatoes or 4 Roma tomatoes (about
¾ pound)
2 thick slices (about 2 ounces) baguette or
country-style bread, lightly toasted
Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the
baking sheet, and place under the broiler at the highest setting. Broil for two to four
minutes, until charred on one side. Turn over and broil on the other side for two to
four minutes until charred. Remove from the heat, transfer to a bowl and allow to
cool. Peel and core.
Step 2

2 large garlic cloves, peeled Turn on a food processor fitted with the steel blade and drop in the garlic cloves.
When the garlic is chopped and adheres to the sides of the bowl, stop the machine
½ cup toasted almonds, or a combination of
and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts),
almonds and skinned roasted hazelnuts
bread and chile powder or flakes to the bowl and process to a paste.
1 to 2 teaspoons pure ground chile powder or
red pepper flakes, to taste (pepper flakes are Step 3
hotter)
Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika,
1 tablespoon chopped fresh Italian parsley salt and pepper. Process until smooth, and with the machine running, add the
vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil
1 teaspoon sweet paprika or Spanish smoked
and thinning out as desired. Process until well amalgamated, then scrape into a
paprika (pimenton)
bowl.
Salt, preferably kosher salt, to taste

Freshly ground pepper to taste Step 4

2 tablespoon sherry vinegar Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the
sauce to stand for an hour at room temperature before using. Serve with fish and/or
¼ to ½ cup extra virgin olive oil, as needed
grilled vegetables, or on crostini.

Tip

Romesco keeps for at least five days in the refrigerator; over time, the garlic will
become more pungent.