How To Make Romesco Sauce In Minutes

Made in minutes, this delicious and versatile Romesco sauce is going to be your new staple recipe!

  • Author: Deanna Segrave-Daly
  • Yield: 18-20 ounces 1x


  • 1 (12-ounce) jar of roasted peppers, drained
  • 1 (14.5-ounce) can of fire-roasted tomatoes (not drained)
  • 1/2 cup dry roasted almonds
  • 2 garlic cloves
  • 2 teaspoons red wine vinegar
  • 1 teaspoon smoked paprika or 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2/3 cups torn, day old bread (or toast), optional


  1. In a high-powered blender or food processor, add roasted peppers, tomatoes, almonds, garlic, vinegar and spices.
  2. While blender is running on medium speed, slowly drizzle in oil. Continue to puree until sauce is thoroughly mixed.
  3. If you want your sauce to be thicker, add in bread and puree.
  4. Store sauce in a jar with lid in the refrigerator for up to a week.