Go Back

Romesco Sauce


  • 2/3 cup blanched whole almonds
  • 1 mild dried chile such as an ancho
  • 1 slice baguette torn into pieces
  • 3 garlic cloves peeled
  • 1-2 ripe plum tomatoes or 2/3 cup canned fire-roasted tomatoes drained
  • 1 teaspoon sherry vinegar or red wine vinegar
  • teaspoons sweet paprika
  • 1/3 cup olive oil
  • Sea salt to taste


  • Heat oven to 375 degrees. Pour nuts onto a small rimmed baking sheet and toast until they darken slightly and smell buttery, about 10 minutes. Set aside to cool.
  • Meanwhile, set chile in a small bowl and add enough boiling water to cover. When cool, drain pepper. Remove and discard seeds and stem.
  • Drop bread, garlic, chile and almonds into a food processor or blender. Process for a minute or so, until a thick paste forms, scraping the sides. Add the tomatoes, vinegar, paprika and olive oil and pulse.
  • The sauce should be of a hummus-like consistency, thick but not gluey. Add a tablespoon or two of water if it seems too dry. Add sea salt to taste.