Romesco Sauce

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Romesco Sauce made with roasted red peppers, fire-roasted tomatoes, nuts, garlic, and a tangy kick of vinegar is ready in 5 minutes.

Prep Time5

Total Time5

Course: Sauce

Cuisine: Spanish

Keyword: roasted red pepper and tomato sauce

Servings: servings

Calories: 134kcal

Place all ingredients into the bowl of a food processor (or blender) and pulse or blend the mixture until smooth (or keep it a bit chunky if you prefer texture).
Taste and adjust seasonings as needed until it is perfect.

If time allows, roast your red peppers and tomatoes fresh at home. This roasted red pepper pesto post shows how it’s done. Slice your tomatoes in half and place on the baking sheet with the peppers. The cooking times may be different.
Toast those nuts! It’s a small step but makes a huge difference in richness and flavor.
Like it spicy? Add a bit more cayenne or a pinch of red pepper flakes. Want it mild? Skip the spice entirely – it’s still delicious. You can also use sweet paprika instead of smoked for a less intense smoky kick.
Sunflower Seeds make a fantastic nut-free alternative that still bring a rich, slightly buttery texture. Lightly toast them for added flavor before blending.
Store in a sealed jar for 5 to 7 days in the refrigerator.
To Freeze: Use an ice cube tray to divide the sauce into individual portions. Once frozen, transfer the cubes to a freezer-safe bag or container. This makes defrosting quick and easy – perfect for small servings or quick meal prep.