Romesco Sauce

Romesco Sauce Recipe
Photo: Randy Mayor; Styling: Mary Catherine Muir
There are several versions of this famous sauce; this one is thick and smooth. A high percentage of its calories come from fat, but think of it more as a condiment--a little goes a long way. It does wonders for tying together the elements of a vegetable stew and can easily replace mayonnaise on a grilled-vegetable sandwich.


2 cups (serving size: 1 tablespoon).

Recipe from

Cooking Light

Nutritional Information

Calories 35
Fat 2.6 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 0.7 g
Carbohydrate 2.4 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 54 mg
Calcium 6 mg


1 large red bell pepper
1/3 cup blanched almonds (about 1 1/2 ounces)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 plum tomatoes, quartered and seeded
2 (1-inch-thick) slices Italian bread, toasted (about 2 ounces)
3 garlic cloves, peeled
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or white wine vinegar


Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.

Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.

September 1999
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