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Romesco Sauce

This shortcut version of the classic Spanish romesco sauce—a combination of tomatoes, red peppers, bread, and almonds—is an easy, quick dip to prepare for cocktail parties. Its flavors pair well with anything from vegetable crudités to grilled chicken breasts and pasta, but one of our favorite ways to serve it is with roasted shrimp. Try pairing it with easy homemade chimichurri sauce for a garlic twist on this classic dipping sauce.

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Ingredients

number of servings
1
  • 12 medium tomato Added to
  • 2 medium garlic cloves peeled Added to
  • 2 Slice crusty bread Added to
  • 14 Cup whole raw almonds Added to
  • 1 container roasted red peppers drained Added to
  • 2 tablespoon red wine vinegar Added to
  • 14 Cup olive oil Added to
  • 1 teaspoon Kosher salt Added to
  • 12 teaspoon smoked paprika Added to
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Directions

20 min.
1. Step

Heat the oven to 450°F and arrange a rack in the middle.

2. Step

Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.

3. Step

Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.

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