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Easy Romesco Sauce

Feb 25, 2016 | Recipes | 0 comments

My Spanish Cooking Class

My Easy Romesco Sauce is based off of a recipe I learned in Barcelona, but with ingredients you can easily find in the US.

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
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Gluten Free Romesco Sauce


  • 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


  • 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.

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