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Romesco Sauce

This vibrant Romesco sauce is a versatile Spanish classic that brings a rich, smoky depth to any meal. Traditionally hailing from Catalonia, this heart-healthy sauce is crafted from a nourishing blend of roasted tomatoes, toasted hazelnuts, and almonds. The addition of ancho chilli and red wine vinegar provides a sophisticated balance of mild heat and acidity, resulting in a thick, textured dip that is as beautiful to look at as it is to eat.

Packed with healthy fats from extra-virgin olive oil and protein-rich nuts, this homemade sauce is a nutritious way to elevate simple grilled fish, roasted vegetables, or toasted sourdough. It is an excellent choice for those seeking a Mediterranean-style accompaniment that is naturally wholesome. Prepare a batch to keep in the fridge for a quick and flavourful addition to your midweek dinners.

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Ingredients for Romesco Sauce

  • 1 large tomato (230g), cored

  • 1 (15g) dried ancho chilli*

  • 80ml extra-virgin olive oil

  • 2 tablespoons hazelnuts, toasted 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 teaspoons dried hot red pepper flakes

  • 60ml drained bottled pimientos, rinsed

  • 2 tablespoons water

  • 1 tablespoon red-wine vinegar

  • 1/4 teaspoons salt, or to taste

How to make Romesco Sauce

Put oven rack in middle position and preheat oven to 204°C. Line a small baking pan with foil.

Roast tomato in pan until tender and skin peels off easily, about 30 minutes.

While tomato is roasting, slit chilli open lengthwise and discard stem and seeds, then tear chilli into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chilli and cook, stirring, until fragrant and chilli turns a brighter red, 30 seconds to 1 minute. Transfer chilli 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 chilli in bowl and cool slightly.

Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chilli mixture, pimientos, water, vinegar, and 1/4 teaspoons salt and purée until smooth. Thin with water if desired and season with salt.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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  • 17 Jan 2026 | Ursprünglich veröffentlicht

    Verfasst von:

    UK recipe editors

    Peer-Review durch

    UK recipe editors
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