This easy Homemade Romesco Sauce recipe is a fast blend of summer tomatoes, roasted red bell pepper, almond butter, and spices.
Going to the school during the week means most of the cooking I do is reserved for weekends. Which means by Sunday night, our fridge is the holder of many colorfully tasty culinary experiments, squeezed into whatever jar or container I can find to hold them. And having a fridge full of experiments means that when the potential buyers of your home come look at the kitchen and ask if they can peek inside the fridge, I quietly hide behind a corner so as not to see their reaction to the living experiment that is the fridge.
I’ve always been a bit hesitant to try new sauces because they have the potential to be so finicky, but romesco sauce is virtually foolproof. Coming from the Catalonia region of Spain, it’s a quick blend of roasted red pepper, tomatoes, lemon, garlic, almond butter, spices, and olive oil. It tastes and feels decadent without the saturated fat-laden guilt you’d usually find in a sauce of this tasty magnitude, perfect on everything from pasta to eggs.
Homemade Romesco SauceSarah Bond
- 1 roasted red bell pepper
- 1 cup roma tomatoes about 3 tomatoes
- 1/4 cup olive oil 60 mL
- 3 Tbsp almond butter 48 g
- 1 clove garlic
- 2 tsp lemon juice 10 mL
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Add all ingredients to a food processor and blitz until smooth.
- Serve warm or cold with just about anything...crackers, veggies, pasta, whatever!
An Alaskan self-taught cook and nutritionist by trade, I love all things food and health. When I'm not exploring new ways to cook up healthy ingredients, I'm romping around the Netherlands, my new stomping grounds!