Romesco Sauce 24.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Sep 28, 2019

This recipe from Food editor Joe Yonan was originally part of his Panino di Pizza With Cauliflower and Romesco. But the sauce deserves to be made on its own, even if you’re not making the oversized sandwich. Bright, zesty and a little smoky, this Spanish staple would be just as at home on eggs, mashed potatoes or toast. It makes a great dip for pita chips and vegetables, too.

Make Ahead: The romesco sauce can be refrigerated for up to 2 weeks.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes 3 cups

  • 1 cup cubed multigrain bread (from 2 small slices)
  • 2 plum tomatoes, cored and cut into large chunks
  • 6 cloves garlic (unpeeled)
  • 1 cup raw, unsalted almonds
  • 1 teaspoon sea salt, or more to taste
  • 1/4 cup extra-virgin olive oil
  • 1 1/3 cups (about 8 ounces) jarred roasted red peppers, drained
  • 2 teaspoons smoked Spanish paprika (pimenton)
  • 1 teaspoon ground cayenne pepper (optional)
  • 2 teaspoons sherry vinegar or red wine vinegar, or more as needed

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Toss together the bread, tomato, garlic, almonds, salt and 2 tablespoons oil on a rimmed baking sheet. Roast, tossing occasionally with tongs, about 15 minutes, until the mixture browns in spots and the garlic is slightly tender when pressed. Let cool slightly, peel the garlic, and then transfer everything to a food processor. Add the red peppers, paprika, cayenne, if using, vinegar and the remaining 2 tablespoons oil. Puree until smooth. Taste, and season with additional salt and/or vinegar as needed.

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Recipe Source

From Food editor Joe Yonan.

Tested by Becky Krystal.

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