Spanish Romesco Sauce is a simple sauce made from roasted red capsicum, tomato and almonds.

Name: Spanish Romesco Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 70 min
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

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 is a delicious sauce that you can eat with anything from bread to chapati to dosa and idli.

5 from 1 vote

Print Pin Rate

Course: Accompaniments, Condiments, Sauces

Cuisine: Mediterranean

Keyword: Bake, Breakfast, Diabetic Friendly Food, Festive Cooking, Kid Friendly Food, Party Dishes, Sauces, Simple and healthy diet in old age, Simple Bakes, Snack, Spanish Romesco Sauce, Vegetarian

Prep Time: 10 minutes

Cook Time: 45 minutes

Passive time:: 15 minutes

Total Time: 1 hour 10 minutes

Servings: bowlful

Author: ArchanaPotdar

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

Check out the other bloggers doing this Bake-a-thon

[inlinkz_linkup id=803887 mode=1]

Freshly Baked Methi Crackers #Bread Bakers

How to make Chapattis/Rotis/ Indian Flat bread

Sprouted Masoor Salad

Badische Schupfnudeln (Potato Noodles)

Comments

Priya Suresh says

December 23, 2018 at 9:49 pm

Wow, how aromatic this sauce will be.. Prefect to relish with some baked chips. Drooling here.

- ArchanaPotdar says
  
  December 24, 2018 at 1:01 pm
  
  Thanks, Priya.
  
Rafeeda - The Big Sweet Tooth says

December 25, 2018 at 12:36 pm

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
  
  December 26, 2018 at 1:37 pm
  
  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

December 27, 2018 at 8:17 am

Even I was wondering a sauce in Bakeathon,after reading the entire post realized it’s a baked.Wonderful and flavorful recipe.

- ArchanaPotdar says
  
  December 27, 2018 at 12:43 pm
  
  Thanks, Nalini.
  
Srivalli says

December 27, 2018 at 10:22 pm

Wow that’s looks so sinful! can imagine how creamy it must have tasted!

- ArchanaPotdar says
  
  December 28, 2018 at 4:22 pm
  
  Thanks, Valli.
  
Sharmila says

December 30, 2018 at 10:47 pm

Sauce in oven, that’s sounds so easy…would love it with some garlic bread.

- ArchanaPotdar says
  
  December 31, 2018 at 4:28 pm
  
  😀
  
Pavani says

January 02, 2019 at 2:14 am

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
  
  January 02, 2019 at 11:16 am
  
  Well, then we are 2 of the kind Pavani. Even I love red pepper any day.
  
Varada says

January 05, 2019 at 10:41 am

This recipe is so unique! All the ingredients are baked! Thanks for sharing, learnt something new.

- ArchanaPotdar says
  
  January 05, 2019 at 11:28 am
  
  Thank you, Varada.
  
Chef Mireille says

January 06, 2019 at 5:56 am

sauce sounds amazing and so versatile to enjoy with different things

- ArchanaPotdar says
  
  January 06, 2019 at 10:16 pm
  
  Thanks, Mir. I agree.
  
Vaishali Sabnani says

January 07, 2019 at 12:50 pm

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
  
  January 07, 2019 at 1:58 pm
  
  😀 ;D
  
Renu says

January 07, 2019 at 10:10 pm

Wow that looks so yum , tasty and flavourful. Would love to have this with a slice of bread.

- ArchanaPotdar says
  
  January 08, 2019 at 2:55 pm
  
  😀
  
Swati says

January 08, 2019 at 2:05 am

This is one flavourful sauce, very nice share!!Love to have with some toasted bread or chips!!

- ArchanaPotdar says
  
  January 08, 2019 at 2:55 pm
  
  Thanks.
  
Suma Gandlur says

January 16, 2019 at 7:32 am

This sauce is an interesting addition to the bakeathon entries. The sauce looks colorful and must be a flavorful one.

- ArchanaPotdar says
  
  January 16, 2019 at 7:37 pm
  
  Thanks.
  
Ritu Tangri says

January 31, 2019 at 4:42 pm

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
  
  February 01, 2019 at 7:45 pm
  
  You will love it Ritu.
  
Priya Srinivasan says

March 12, 2019 at 2:15 pm

Wow, what an aromatic sauce arch! I bet these taste delish with everything! We would relish this sauce!Bookmarking this !

- ArchanaPotdar says
  
  March 15, 2019 at 7:45 pm
  
  Let me know Priya when you make it.
  
Mayuri Patel says

July 14, 2020 at 7:05 pm

That’s an interesting sauce with bread and nuts in it. I’d love to enjoy Spanish romesco sauce with some pasta.. already my mouth is watering!

- ArchanaPotdar says
  
  July 14, 2020 at 10:01 pm
  
  Thanks, Mayuri.

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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.