Karen's Lucious Spanish Romesco Sauce

5 from 1 vote

Karen's Lucious Spanish Romesco Sauce

A bright, tangy special sauce with hints of smokiness from paprika, sweetness from the roasted vegetables and a boost of flavor from toasted nuts

Prep Time12

Cook Time15

Total Time27

Course: Condiment, Spanish Condiment, Spanish Sauce

Cuisine: Catalan, Spanish

Keyword: Karen's Lucious Spanish Romesco Sauce, Romesco sauce

Servings: 2 T. servings; makes: 1 1/3 cup, easily doubled

Author: Karen Sheer a zest for life

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

*I make extra toasted bread cubes to serve for dipping in the sauce.
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