Home » Recipes » Gluten Free Romesco Sauce

Gluten Free Romesco Sauce

Feb 25, 2016 | Recipes | 0 comments

My Spanish Cooking Class

I recently visited Barcelona to help a good friend celebrate her 40th birthday. I was so excited to be able to fit in a hands-on cooking class! On the menu were classic Spanish dishes like Paella + Spanish Tortilla, and my personal favorite, Romesco Sauce.

Romesco with grilled veggies
Romesco w/ grilled veggies

The chef served the sauce paired with cooked veggies. In Spain, it’s common to add bread to the sauce as a thickener. Luckily my instructor knew about my gluten intolerance so he modified the recipe by simply omitting the bread. When I got home, I quickly hit the kitchen and experimented with the recipe to make adjustments for ingredients we can get here in the States.

Romesco, ready for roasting
Gluten-free Romesco Sauce, ready for roast

For example, I use red bell peppers since the variety of peppers typically used in Spain are not available in Texas ;). I also simplified the cooking methods and times. When testing my own version of the recipe, I paired this sauce with everything: on top of salmon, as a condiment to beef, stirred into spaghetti squash and topped with shrimp, mixed into mashed acorn squash. I even use it as a dip to snack on with homemade plantain chips. I just can't get enough! I hope you enjoy the result.

 

Romesco with Grilled Veggies
Print Recipe
0 from 0 votes

Gluten Free Romesco Sauce

Ingredients

  • 1 red bell pepper
  • 1 clove garlic
  • 4 Roma tomatoes
  • 1 Tbsp olive oil
  • 1/4 cup blanched almonds
  • 1/4 cup hazelnuts
  • 1/4 cup olive oil
  • 1 tsp red wine vinegar
  • 1 tsp paprika
  • salt to taste

Instructions

  • Pre-heat oven to 400 F.
  • Cut 1 red bell pepper into 4 pieces (remove/ discard stem & seeds).
  • Peel 1 clove garlic.
  • Place: 4 whole Roma tomatoes + red bell pepper pieces + peeled garlic on a 9×13 baking pan.
  • Drizzle with 1T olive oil.
  • Place ¼c almonds & ¼ c hazelnuts in a single layer on a sheet pan & roast for 8-10 minutes, cool slightly.
  • Place the following in a blender: 1/4 cup olive oil, roasted tomatoes (option to peel), garlic, bell pepper, toasted almonds and hazelnuts (option to remove peel), 1 tsp red wine vinegar (or sub apple cider vinegar), 1 tsp paprika, 1/4 tsp salt.
  • Blend until just smooth or desired consistency. Season to taste with additional salt or a splash of vinegar.

What is your favorite sauce? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

Beginner Menu Guide

GET A FREE MEAL PLAN!

If you like this recipe, sign up for our free newsletter for weekly tips and recipes!

Allison Schaaf Chef, Prep Dish

Prep Dish is a gluten-free, paleo, and keto meal planning website. Celebrity personal chef & dietitian Allison Schaaf thoughtfully crafts each plan using her own well-tested recipes. Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy.

Along with a weekly menu, you’ll get a printable grocery list and recipes for prep day — just one day of preparation yields scrumptious, good-for-you dishes all week long. Learn more…

See How You Can Eat Healthy All Week Without Spending All Day Prepping Meals!

Get healthy and delicious done-for-you meal plans delivered right to your inbox! Join thousands of families who have discovered how Prep Dish makes life so much simpler!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Pin It on Pinterest

Share This