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Romesco Sauce
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Test Kitchen Approved Recipe

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


YIELD
2 cups

TIME
Active Prep: 5 min
Cook: 40 min

INGREDIENTS


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NOTES

This recipe is featured in Spice Club, Savory's spice-of-the-month club.



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. 



SERVING SUGGESTIONS

Seve with Steak and Potato Crusted Quiche.

THANKS TO
Mike Johnston, Savory Spice Co-Founder

NUTRITION
Dairy-Free
Gluten-Free
Sweetener-Free



ITEMS IN THIS RECIPE

3 lbs  
$6.65

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