Take a shortcut for your next Summer Party appetizer use bakery brought toast or Rusk! A simple and colourful snack that easy for kids to put together.
Spanish Romesco Sauce
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Spanish Romesco Sauce is a simple sauce made from roasted red capsicum, tomato and almonds.
Romesco Sauce is a versatile sauce that goes well with sandwiches, pasta, grilled veggies, chicken, fish… you name it.
Spanish Romesco Sauce with Honey Oatmeal Applesauce Bread
The blogging world I meet many new bloggers and yes I get new inputs that I love to try. This Romesco Sauce I saw on Sujata place called PepperonPizza.
I had to make it for Akanksha who goes to college at what feels like the crack of dawn. I can barely open my eyes and then getting in a conversation about her breakfast is impossible. Both of us do not want an argument first thing in the morning so I make chapatti for her. This sauce she will love to smear on it to eat. We had it on bread too.
Thanks, Sujata!!
The reason why I am posting this recipe now is that I am participating in Bake-a- ton. We are a group of bloggers and every year in December Srivalli, our gang leader organises it. We bake and post 3 days a week. The only condition is baked!!! Do try it out and join the fun.
Spanish Romesco Sauce
Spanish Romesco Sauce
- Serves: 2 cups
- Preparation Time: 10 minutes
- Cook Time: 45 minutes
- Passive Time: 15 minutes
Ingredients:
- 1 cup red capsicum slices, roasted, peeled
- 1 cup red tomatoes roasted and peeled
- 2 cloves garlic
- 1 tbsp olive oil
- ½ cup peeled almonds or walnuts
- 2 slices bread of your choice
- ½ tsp red chilli flakes or to taste
- ½ tsp smoked paprika or to taste
- ½ tbsp parsley dried
- 1 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp salt or to taste
- ½ tsp pepper powder fresh or to taste
Method:
- Preheat the oven to 200C / 400 F.
- Slice the capsicum remove the stalk, seeds and membranes and the tomatoes.
- Brush the capsicum, tomatoes and garlic with a little olive oil.
- Sprinkle salt lightly.
- Transfer to a baking tray lined with parchment paper. Place the tomatoes with the sliced sides up.
- Bake for 20 minutes. Remove the garlic and set aside.
- Turn the slices and bake on the other side for another 20 minutes.
- Transfer the capsicum immediately to a bowl and let it sit covered for 15 minutes.
- In the hot oven put the almonds and the bread slices and let them toast for about 5 minutes. This can be done with the oven off too.
- After 15 minutes the capsicum and tomatoes will be easy to peel.
- Transfer immediately while hot to a flat surface (I used a flat chopping sheet) and cover with an inverted glass or metal bowl with no gaps underneath. The peppers will steam and the skin will begin to loosen.
- After about 15 minutes, you can easily peel the peppers and tomatoes.
- Peel the garlic.
- Crush the nuts, garlic bread, capsicum, tomatoes, parsley in the mixer.
- Add the chilli flakes, smoked paprika, salt and pepper and run the mixer.
- Add the vinegar and half the olive oil in a trickle while it the mixer is running.
- The consistency should be slightly runny. Check for seasoning then transfer to an airtight container and keep in the fridge till required.
Spanish Romesco Sauce
Spanish Romesco Sauce
Spanish Romesco Sauce is a delicious sauce that you can eat with anything from bread to chapati to dosa and idli.
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Servings: 1 bowlful
Ingredients
- 1 cup red capsicum slices,roasted, peeled
- 1 cup red tomatoes roasted and peeled
- 2 cloves garlic
- 1 tbsp olive oil
- ½ cup almonds peeled or walnuts
- 2 slices bread of your choice
- ½ tsp red chilli flakes or to taste
- ½ tsp smoked paprika or to taste
- ½ tbsp parsley dried
- 1 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp salt or to taste
- ½ tsp pepper powder fresh or to taste
Instructions
- Preheat the oven to 200C / 400 F.
- Slice the capsicum remove the stalk, seeds and membranes and the tomatoes.
- Brush the capsicum, tomatoes and garlic with a little olive oil.
- Sprinkle salt lightly.
- Transfer to a baking tray lined with parchment paper. Place the tomatoes with the sliced sides up.
- Bake for 20 minutes. Remove the garlic and set aside.
- Turn the slices and bake on the other side for another 20 minutes.
- Transfer the capsicum immediately to a bowl and let it sit covered for 15 minutes.
- In the hot oven put the almonds and the bread slices and let them toast for about 5 minutes. This can be done with the oven off too.
- After 15 minutes the capsicum and tomatoes will be easy to peel.
- Transfer immediately while hot to a flat surface (I used a flat chopping sheet) and cover with an inverted glass or metal bowl with no gaps underneath. The peppers will steam and the skin will begin to loosen.
- After about 15 minutes, you can easily peel the peppers and tomatoes.
- Peel the garlic.
- Crush the nuts, garlic bread, capsicum, tomatoes, parsley in the mixer.
- Add the chilli flakes, smoked paprika, salt and pepper and run the mixer.
- Add the vinegar and half the olive oil in a trickle while it the mixer is running.
- The consistency should be slightly runny. Check for seasoning then transfer to an airtight container and keep in the fridge till required.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Other dips that I have made in the past are
- Tzatziki a Greek Dip
- Ajika /Adjika a Georgian Red Chilli Dip
- Muhammara (Roasted Red Capsicum and Walnuts Dip)
- Kathiyawadi Garlic Chutney| Lasun Chutney|Condiments
- Marinara Sauce for Pasta
Check out the other bloggers doing this Bake-a-thon
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Priya Suresh says
Wow, how aromatic this sauce will be.. Prefect to relish with some baked chips. Drooling here.
ArchanaPotdar says
Thanks, Priya.
Rafeeda - The Big Sweet Tooth says
I was wondering why a sauce was doing in the Bakeathon, and then realized the base is baked… wow, so full of flavor this one would be!
ArchanaPotdar says
When I did the post I too was like…is it okay not okay but then since I baked it in the oven I went ahead. Thanks, Rafeeda.
Nalini says
Even I was wondering a sauce in Bakeathon,after reading the entire post realized it’s a baked.Wonderful and flavorful recipe.
ArchanaPotdar says
Thanks, Nalini.
Srivalli says
Wow that’s looks so sinful! can imagine how creamy it must have tasted!
ArchanaPotdar says
Thanks, Valli.
Sharmila says
Sauce in oven, that’s sounds so easy…would love it with some garlic bread.
ArchanaPotdar says
😀
Pavani says
Red pepper is one of my favorite veggies – I love the sweet spicy flavor it has. Roasting enhances the sweetness and must have made this Romesco sauce taste amazing. Perfect for dipping or spreading.
ArchanaPotdar says
Well, then we are 2 of the kind Pavani. Even I love red pepper any day.
Varada says
This recipe is so unique! All the ingredients are baked! Thanks for sharing, learnt something new.
ArchanaPotdar says
Thank you, Varada.
Chef Mireille says
sauce sounds amazing and so versatile to enjoy with different things
ArchanaPotdar says
Thanks, Mir. I agree.
Vaishali Sabnani says
Rey interesting Archana , who would think of a sauce in a baking marathon ? Yes ! Only the mad scientist :)) great share and a flavourful sauce .
ArchanaPotdar says
😀 ;D
Renu says
Wow that looks so yum , tasty and flavourful. Would love to have this with a slice of bread.
ArchanaPotdar says
😀
Swati says
This is one flavourful sauce, very nice share!!Love to have with some toasted bread or chips!!
ArchanaPotdar says
Thanks.
Suma Gandlur says
This sauce is an interesting addition to the bakeathon entries. The sauce looks colorful and must be a flavorful one.
ArchanaPotdar says
Thanks.
Ritu Tangri says
Once I had made a sauce with smoked pepper and it tasted awesome. This sauce is somewhat similar to that except you baked in the oven. Will certainly try your version as my kids loved the sauce but now it’s been a long time since I made. Nice twist to bakeathon
ArchanaPotdar says
You will love it Ritu.
Priya Srinivasan says
Wow, what an aromatic sauce arch! I bet these taste delish with everything! We would relish this sauce!Bookmarking this !
ArchanaPotdar says
Let me know Priya when you make it.