Reviewed: Oct. 31, 2009

FANTASTIC!!! Used normal tomatoes rather than plum tomatoes as it was all I had but the result was still fantastic. Also used Sambal over chilies as it was already a paste :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marijke

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

This was definitely different from any sauce I am used to, but it was delicious! After reading some reviews, I made this the day before and refrigerated overnight for the flavours to meld and I also used only half the vinegar called for because I don't like stuff too tangy. I served this on sliced Italian Bread with Steamed Shrimp. I have to admit at first bite I wasn't sure if I liked it - but as I kept eating - oh my! It was like the sauce was calling my name! Thanks for sharing Angie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2009

Ok so here's the deal... This was unlike any sauce I have ever made or tasted before. It wasn't at all what I was expecting although very easy to make. I think the tanginess of the vinegar and nutty taste threw me off a bit, I guess because I didn't think these flavors would be as noticable as they were. We tried it over pasta and on bread and preferred it on the bread. Instead of serving over pasta, I think I may have liked it better over fish or chicken or even vegetables? I'm certainly glad we tested this out, I'm just not sure this was the sauce recipe for us.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Junebug's Mom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

This sauce was so delicious! As suggested, I halved the amount of vinegar and it came out perfect. Served over cheese raviolli and rosemary bread. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2009

Really delicious! I made this exactly as written and I'm glad I did. If you are expecting a tomato or regualr red pasta sauce, don't. This is different, and something really special. I used it with grilled tuna and polenta tonight, but especially loved mopping it up with chewy bread. Thanks, Angie! ♥

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2009

SO flavorful and fresh tasting! I didn't use the bread and used only 1/3 cup olive oil. This was SO much better the next day, I highly recommend making it a day ahead of time. It was tasty a couple hours after making it and having it sit in the refrigerator, but even better overnight. The Italian in me wants to add chopped basil to this recipe, though I know that takes away from its Spanish authenticity I know that would be an excellent addition. I'd also like to try this with pine nuts sometime. Thanks Angie, I will be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

carrie_cooks

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

This was different. I'm not really sure how to rate this. I did exactly as the recipe called for. I think it's the texture of the nuts I need to get used to. Can't wait to try it on pizza or as a sauce. Right now, I've just been dipping my french loaf into it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sizzlin'incanada

Living In: Georgetown, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

THIS SAUCE IS AMAZING! Used it for pizza sauce with the Honey Wheat Pizza Dough from this site, topped with goat cheese and lots of fresh basil. I'm so happy this was the sauce I picked! I changed this a little based on my personal preferences and what I had on hand, but it would be great just as written. I used 1 1/2 bell peppers, added a few more tomatoes, included 2 shallots, sub'd basil oil for the olive oil, and sub'd spicy balsamic vinegar and a little rice wine vinegar (didn't have red wine vinegar). I didn't add the bread or almonds - might add toasted pine nuts next time. Lots left over, which I froze for my next pizza.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

timbertiger

Cooking Level: Intermediate

Home Town: Paradise, Montana, USA

Living In: Superior, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2009

Great with rosemary bread dipped in it and I used the rosemary bread as the toast in the recipe as well. I cut the vinegar in half and it still had an excellent vinegar bite. Really a great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

laurajfrog

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2009

I kept thinking "What? No onions? No basil or oregano?" but after one taste I realized this sauce doesn't need a single thing added to it! Simply PERFECT! My only changes were to reduce the vinegar - I probably used 3 1/2 tbsp. or so, just added a little at a time and kept tasting, then at the end I probably ended up drizzling in 1/4 cup of olive oil. Had a little with some toasted baguette and crackers, and then on top of pasta for dinner. Just delicious! I think next time I'll try pulsing the almonds first, though, as my food processor is old and tired and I ended up finding a couple large chunks. I really didn't want to blend the sauce any further as it was just the right texture.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2009

I made it today. wonderful! I added a bit more olive oil,but beyond that it is great. My boyfriend is preparing grilled salmon with fresh asparagus. It will be a great addition! I' ll let you know!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

awesome cook

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2009

Angie, this is one of those dishes that grows on you. I made it yesterday and had some of it last night as a dipping sauce for Italian-marinated chicken. I think it will be splendid with Jo's Rosemary Bread from this site or over capellini with some capers. It has a unique flavor. Thanks for broadening my taste experience!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marianne

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2009

This was really good. I left out almost all of the oil to cut the calories and it was great. I love vinegar so it wasn't too vinegar-y for me. I've had this on a mixture of roasted zucchini, crookneck, eggplant and tomatoes and also on top of breaded/seasoned baked chicken breasts. Both ways were delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2009

This was wonderful! My only change was that I used half the vinegar. I served it over ravioli with fresh rosemary on top. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

REESKEE710

Home Town: Saint Paul, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

This is freakin' insane. A flavor explosion. I made exactly according to recipe, only adding the red wine vinegar by tbsp. until it felt right. I just dipped a spoon into it to taste it before dinner. A couple times. And I'm about to go again. I'm planning on serving this on whole wheat pasta for my family with fresh parm but for me, I'm having it over roasted vegetables. Awesome recipe, Miss Angie. This one's a keeper. For sure.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2009

Oh Baby Come To Mamma. I've been munching on this with toasted baguette slices and veggie dippers. I just wanted to try it as a snack before I started dinner. Now I have to push back dinner because I keep eating this! So you say this gets better after sitting? I'm in trouble, I'm cooking only for myself and thought I'd have a bunch for the freezer. Kept to the recipe, except for being heavy-handed with the pepper flakes and paprika (used sweet Hungarian, my Spanish paprika is smoked, maybe I'll try that next time since I bet that goes with the roasty goodness). I did end up using the entire amount of vinegar, it was perfect for me. I think some brands are more sharp and others more smooth, so I bet that makes a difference. I asked in the Recipe Exchange if the garlic should be peeled before or after roasting, and the submitter herself answered (also Rhianna) within just a few minutes that peeling before hand works better, but either way is okay. I used parchment instead of foil on the baking pan, and got perfect consistency with a food processor. Just got a great idea since I have more baguette to use up: Make a pizza-type thing with baguette sliced horizontally and toasted, topped with romesco, then olives, artichoke hearts and parmesan! I know what is for lunch (okay maybe breakfast) tomorrow. Thanks Angie this is one of the best things I've tried in a long time.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2009

So Spanish & so delicious! All 3 world travelers who tasted this LOVED it. We each want to make this again & again! I made it & personally LOVED it exactly as written, though the vinegar is noticeable, so you may want to you start with a little less vinegar, taste, & then decide if more's wanted. Although I served this as an appetizer, it is also a great dip for savory empanadas (such as cheese, shrimp, or potatoes & chorizo), for dipping celery & carrots, or as a sauce for pasta, chicken, shrimp...you'll find many ways to use this full-flavored, adaptable sauce! Bravo, AngieItaliano! (Maybe your "nom de plume" should be AngieEspanola!)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Rhianna

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2009

Thanks all for trying out the Romesco Sauce. Just a note that I should have had in the recipe. The garlic can be peeled or unpeeled at roasting time. I peel mine. The biggest complaint from reviewers has been that it's too vinegary. Please use less vinegar to start with, since some vinegars are stronger than others, and then if you are a vinegar freak like me, add more :] Cheers!

Was this review helpful? [ YES ]
8 users found this review helpful