Quick and easy romesco sauce can be made in a matter of minutes! Pour this homemade red pepper sauce over roasted vegetables, baked tofu, grilled tempeh, pasta, or any dish that could use a bit of saucy goodness. It’s great on crostini as an appetizer or snack, too. This super easy recipe is vegan and gluten-free.
Romesco Sauce
I first tried romesco sauce about ten years ago at a pop-up dinner in Lambertville, New Jersey. I don’t remember what the name of the pop-up was, but it was a weekly event that took place in a Rojo's Roastery after hours. And I can’t remember what the romesco was served with. I just remember that it was incredible, and I’m pretty sure I licked my plate clean.
What is Romesco Sauce?
Romesco is a creamy sauce made with peppers, tomatoes, and nuts. Originating from the Catalonia area of Spain, it was often made by fishermen to be eaten with the fish they caught.
Traditionally, it can be quite labor intensive to make. It usually involves toasting and grinding hazelnuts or almonds and roasting peppers and tomatoes.
Easy Romesco Sauce
I came across a recipe for homemade romesco sauce a few years ago in a magazine. It looked incredible, but it was a traditional recipe that had lots of steps. While I love to cook, it was just too much work for me. I don’t have the time or energy to spend hours in the kitchen roasting and toasting, chopping, and grinding. So, I used the recipe as inspiration, and I made my own quick and easy version of it.
Instead of roasting fresh red peppers and tomatoes, this easy sauce is made with store-bought jarred and canned varieties. Prepared almond butter takes the place of the toasted and ground nuts.
How to Make Easy Romesco Sauce
It couldn't be simpler to make this quick and easy sauce! You just throw all of the ingredients into a food processor or blender and mix it until it’s smooth! It blends up in seconds in my Blendtec.
You can place it in a small pot and let it simmer while you prepare your dinner if you'd like it warm.
Storing Your Romesco Sauce
Keep any unused sauce in your fridge in an air-tight container for up to up to 4 days. It can also be frozen for up to 6 months.
Serving Your Romesco Sauce
This sauce is the perfect complement to just about any type of grilled or roasted vegetable, and it's great with with baked tofu or tempeh, too. You can even pour it over pasta or cooked whole grains. Use it as a spread or dip for bread for a fancy dinner party appetizer, too.
Quick and Easy Romesco Sauce
Ingredients
- 1 12-ounce jar roasted red peppers drained
- 1 12-ounce can fire-roasted diced tomatoes drained
- ½ cup almond butter
- 1 garlic clove minced
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- ¼ cup olive oil
Instructions
- Place the roasted red peppers, diced tomatoes, almond butter, garlic, red wine vinegar, smoked paprika, and sea salt to a food processer or blender, and process until very finely chopped. While the motor is running, slowing pour in the olive oil in a steady stream, and continue to process until the mixture is smooth. Place the romesco in a small sauce pan over medium-low heat to keep it warm and then serve with your favorite dish.
Serve Your Sauce With:
Margie Sutej
I don’t use oil. Would it be best to use water or veg broth to replace oil?
Dianne
I recommend looking for an oil-free romesco recipe, because I can't guarantee that this will turn out the way it should if the recipe is altered.