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Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham Photo by: Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

Rom-esco Sauce

Toss and serve hot Right Wings with smooth and rich Rom-esco Sauce.

This recipe goes with Right Wings

Southern Living AUGUST 2012

  • Yield:


  • 1 (1-inch-thick) crusty French bread slice
  • 1/4 cup olive oil
  • 1/3 cup slivered almonds
  • 6 garlic cloves, chopped (about 1/4 cup)
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 (8-oz.) jar roasted red bell peppers, drained
  • 1 tablespoon smoked paprika*
  • 2 to 3 Tbsp. sherry vinegar
  • 1 teaspoon salt
  • 2 tablespoons water


Tear bread slice into 1-inch pieces. Heat olive oil in a medium skillet over medium heat. Cook bread and almonds in hot oil, stirring often, 1 to 2 minutes or until almonds are fragrant and bread is golden. Stir in garlic, and cook, stirring constantly, 1 minute. Process bread mixture, tomatoes, roasted red bell peppers, smoked paprika, sherry vinegar, salt, and water in a food processor 30 seconds to 1 minute or until smooth.

*Regular paprika may be substituted.


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Rom-esco Sauce Recipe