Romesco Sauce Recipe

Name: Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup 1/2-inch cubes sourdough bread; 1 cup plus 1 tablespoon extra-virgin olive oil; 1/2 white onion, thinly sliced (1 cup); Kosher salt and freshly ground black pepper; 2 jarred roasted red bell peppers, rinsed; 1/4 cup sherry vinegar; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons tomato paste; 3 garlic cloves, coarsely chopped; 1/4 cup blanched hazelnuts, toasted (see Note, page 54) and chopped; 1/4 cup whole almonds, toasted (see Note, page 54) and chopped

Servings: persons

1 cup 1/2-inch cubes sourdough bread
1 cup plus 1 tablespoon extra-virgin olive oil
1/2 white onion, thinly sliced (1 cup)
Kosher salt and freshly ground black pepper
2 jarred roasted red bell peppers, rinsed
1/4 cup sherry vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons tomato paste
3 garlic cloves, coarsely chopped
1/4 cup blanched hazelnuts, toasted (see Note, page 54) and chopped
1/4 cup whole almonds, toasted (see Note, page 54) and chopped

1
Preheat the oven to 350F.
2
Put the bread cubes on a baking sheet.
3
Bake until lightly toasted, roughly 10 minutes.
4
Put a skillet over medium heat and coat with the 1 tablespoon oil.
5
When the oil is hot, add the onion and season with salt and pepper.
6
Cook, stirring, until the onion is caramelized, about 8 minutes.
7
Remove from the heat and set aside to cool to room temperature.
8
In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic.
9
Process for 10 to 15 seconds until smooth.
10
Add the croutons and the nuts; process for another 10 to 15 seconds until thick.
11
With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated.
12
If the sauce is too thick for your liking, add water, a tablespoon at a time, and pulse a couple of times to combine.
13
Season the sauce with salt and pepper.
14
Refrigerate until ready to use, for up to 3 days.
15
Bring to room temperature before serving.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup 1/2-inch cubes sourdough bread, 1 cup plus 1 tablespoon extra-virgin olive oil, 1/2 white onion, thinly sliced (1 cup), Kosher salt and freshly ground black pepper, and more.

Yes, Romesco Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Romesco Sauce

How did you like this recipe?

Frequently Asked Questions