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Test Kitchen Approved

Romesco Sauce

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Recipe By Mike Johnston, Savory Spice Co-Founder

Yields

1 cup sauce

Prep Time

5 Minutes

Cooking Time

40 Minutes

Recipe By Mike Johnston, Savory Spice Co-Founder

Toasted almonds give this roasted tomato and pepper sauce a nutty creaminess that pairs well with steak, pork chops, and grilled vegetables.

Serving Suggestions

Ingredients

3 large tomatoes, destemmed

1 red bell pepper, destemmed

1 lemon

1 head garlic, top cut off, exposing cloves

Olive oil, to drizzle

¾ cups sliced almonds, toasted


1.5 tsp. Kosher Salt, plus more to taste

Savory Spice ingredients in this recipe

  • Hungarian Sweet & Spicy Paprika

    Hungarian paprika, known as a Csemege, comes from a sweet red pepper grown in the region of Hungary referred to as Kalocsa. We've created our sweet...

    View full details

Directions

Preheat oven to 400 degrees. On a baking sheet, lightly drizzle tomatoes, red bell pepper, lemon, and garlic with olive oil. Roast for 40 min., or until bell pepper is very soft and lightly browned. Once cool enough to handle, remove seeds and pith from bell pepper, halve lemon and scoop out flesh, and squeeze head of garlic from the bottom so the cloves come out the top without their skins. Add tomatoes, bell pepper, flesh from lemon, and garlic cloves to a blender. Add almonds, Hungarian Sweet & Spicy Paprika, and Kosher Salt. Blend until mostly smooth and add additional salt to taste.