A bright, tangy special sauce with hints of smokiness from paprika, sweetness from the roasted vegetables and a boost of flavor from toasted nuts
There is some toasted bread in the sauce… it is SO delicious I always toast up some extra bread for dipping!
Flavor of Romesco Sauce:
Distinctly Smoky with a Sweetness from Roasted Tomatoes (the sweetest ones have just been pulled from the vine), and Roasted Red Peppers.
Sherry Vinegar (a must!) adds the right amount of sharpness, Toasted Bread adds body and Toasted Nuts add a wonderful aroma and texture.
Spanish Smoked Paprika finishes the sauce with an earthy-smokey essence.
Extra Virgin Olive oil create a smooth and glossy sauce.
Add sea salt to your liking.
Roasted Red Cherry Tomatoes, Red Peppers & Garlic, Toasted Bread, Toasted Almonds & Hazelnuts, Sherry Vinegar, Smoked Paprika and EVOO
Buttery Salmon is Lathered with a Smokey & Sweet Spanish Romesco Sauce – All Made on a Sheet Pan. A special restaurant quality recipe to make at home!
Get to know (and love) Spanish Romesco Sauce:
- A traditional Catalan sauce is made with roasted tomatoes, garlic, ñora peppers, bread, almonds, and hazelnuts
- Romesco has a bright, tangy flavor with hints of smokiness and sweetness from the roasted vegetables
- Traditionally, this thick, tangy Spanish sauce gets its name from remescolar, which is the Mozarabic word for “to mix”. This sauce was first created in the 1400s by fishermen in Valls, the capital of the Spanish province Tarragona
- In Spain, Romesco Sauce is usually served as a dipping sauce with grilled vegetables, and potatoes
- A healthy, sugar-free condiment
- Hails from Catalonia, Spain, where it was originally intended to be eaten with fish.
I love this Salmon preparation – and serve extra sauce and bread on the side
Many uses for the Romesco Sauce!
- A thick sauce, that can be thinned with a few drops of water if you like..
- Use over you favorite egg recipes
- Pairs beautifully with an assortment of Grilled Vegetables and Potatoes
- As a dipping sauce for your favorite grilled proteins: Fish, Chicken and Steak
- A side dish for Toasted Bread; think Ciabatta, Faltbread or Pan de masa madre (Spanish Sourdough)
- Use as a layer in a sandwich – adds flavor, smokiness & flavor
- A topping for Crostini – add grilled veggies, then melt with some Spanish cheese such as Manchego
Enjoy this Romesco Sauce… it’s special!
Karen
Also see: Faroe Island Salmon with Spanish Romesco Sheet Pan Sauce (recipe)
You might Love this recipe Category: Fish & Shellfish
Karen’s Lucious Spanish Romesco Sauce
Ingredients
- 1/2 pound cherry tomatoes on the vine, Large sized (about 30)
- 1/2 large red bell pepper
- 6 cloves garlic, in their skins
- 1 1/2 teaspoons extra virgin olive oil
- 1/3 cup toasted white bread*; from bakery, cut into 1/2" cubes, crusts on (see notes)
- 2 tablespoons toasted almonds
- 2 tablespoons toasted hazelnuts
- 1 teaspoon Sherry vinegar
- 1 teaspoon Spanish Smoked paprika
- 7 tablespoons extra virgin olive oil
- filtered water, to thin if desired
Instructions
- Preheat oven to 350 degrees. Wash and try tomatoes, cut in half, place on sheet pan cut side up. Add garlic cloves and red pepper strips. Brush all with 1 1/2 teaspoons EVOO and sprinkle with a little sea salt.Roast for 15 minutes until caramelized.
- As vegetables roast, toast bread cubes* until only lightly golden; 7 minutes at 350°. *Toast extra bread cubes if you like for dipping into the sauce.
- Add the tomatoes and red peppers to the bowl of a food processor. Remove skins from roasted garlic and add along with bread, almonds, hazelnuts, Sherry vinegar, Spanish paprika and EVOO.
- Process until smooth (a little texture is ok), scraping the sauce with a rubber spatula as needed. Taste for salt. Add a pinch of hot chili powder if you like spicy. Can add a tablespoon or two of filtered water for a flowing sauce; the sauce is usually served quite thick.
- Store in a clean glass container in the refrigerator for up to one week.
Notes
Making extra bread: toast 2 wide slices of white bread (bakery), 1″ slices cut into 1″ cubes, crusts on: 1/3 cup in the sauce; the rest for dipping.
Also see: Faroe Island Salmon with Spanish Romesco Sheet Pan Sauce
(includes making sauce with the salmon.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
