Romesco Sauce Recipe

Name: Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomato (1/2 lb), cored; 1 (1/2-oz) dried ancho chile*; 1/3 cup extra-virgin olive oil; 2 tablespoons hazelnuts,; and loose skins rubbed off with a kitchen towel while warm; 2 tablespoons blanched almonds; 1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes; 2 large garlic cloves, sliced; 1/8 teaspoon dried hot red pepper flakes; 1/4 cup drained bottled pimientos, rinsed; 2 tablespoons water; 1 tablespoon red-wine vinegar; 1/4 teaspoon salt, or to taste

Servings: persons

1 large tomato (1/2 lb), cored
1 (1/2-oz) dried ancho chile*
1/3 cup extra-virgin olive oil
2 tablespoons hazelnuts,
and loose skins rubbed off with a kitchen towel while warm
2 tablespoons blanched almonds
1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes
2 large garlic cloves, sliced
1/8 teaspoon dried hot red pepper flakes
1/4 cup drained bottled pimientos, rinsed
2 tablespoons water
1 tablespoon red-wine vinegar
1/4 teaspoon salt, or to taste

1
Put oven rack in middle position and preheat oven to 400u00b0F. Line a small baking pan with foil.
2
Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
3
While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
4
Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and puree until smooth. Thin with water if desired and season with salt.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 large tomato (1/2 lb), cored, 1 (1/2-oz) dried ancho chile*, 1/3 cup extra-virgin olive oil, 2 tablespoons hazelnuts,, 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.

That's it — enjoy your meal!

Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions