Romesco Sauce
Featured in Allrecipes Magazine

Romesco Sauce


"A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours."
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45 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  3. Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 43
  1. 49 Ratings

Most helpful positive review

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 revi...

Most helpful critical review

Oh boy! this is definitely different, whether that's good or bad depends on your tastes. this sauce did not work for me and my family and i will not be making it again, too bad too cuz i really ...

Most helpful
Most positive
Least positive

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 revi...

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 vi...

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 notic...

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 chang...

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 d...

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 beca...

WOW! That was delicious! I served it with roast chicken breast, pan-seared asparagus, thyme roasted potatoes, and french bread. I couldn't decide what to slather it on. So I slathered it on ...

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 w...

This was SPECTACULAR and came out exactly as described. I found that using the same amount of vinegar called for was a bit tangy at first but by the next day it had mellowed perfectly!, I made s...

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