Roasted romesco sauce

Romesco sauce originates from fishermen in the Catalonia region of Spain. It is terrific paired with fish and poultry, but also serves as a delicious dip alongside vegetables.

Most romesco sauces are made by blending roasted pepper, paprika, garlic, breadcrumbs and almonds with olive oil. We put a gluten-free twist on the traditional recipe by roasting shallots, red peppers, tomatoes, garlic, herbs and jalapeños. The roasting technique creates another level of depth and caramelization, creating a satiating and uniquely flavorful result.

Roasted romesco sauce

Romesco sauce originates from fishermen in the Catalonia region of Spain. It is terrific when paired with fish and poultry, but also serves as a delicious dip alongside vegetables. Our gluten-free twist on the traditional recipe includes roasted shallots, red peppers, tomatoes, garlic, herbs and jalapeños. The roasting creates another level of depth and caramelization, creating a satiating and uniquely flavorful result.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Sauce

Cuisine Mediterranean

Servings 2 cups

Ingredients

• 2 red bell peppers, cored, cut in half and seeded
• 2 vine ripe tomatoes, cut in half
• 4 medium-sized cloves of garlic, skin kept on
• ¾ cup extra virgin olive oil
• 2 jalapeños or red Fresno chilis
• 1 sprig sage
• 1 sprig rosemary
• 1 sprig thyme
• 1 medium-sized shallot, skinned and kept whole
• 2 tsp. smoked paprika
• ½ cup blanched almonds (skins removed)
• 2 tsp. freshly squeezed lemon juice (usually equates to juice from 1 lemon)
• 2 tsp. sherry vinegar
• 1 ½ tsp. kosher salt 

Instructions

 

• Heat oven to 400°F.
• Add red bell peppers and tomatoes (both skin side up), garlic cloves, jalapeños, sprigs of thyme, sage and rosemary and shallot to a large 14” sauté pan or a sheet pan.
• Drizzle 3 Tbsp. olive oil and ½ tsp. kosher salt over vegetables. Place in oven on top rack for 35-40 minutes.
• While vegetables are cooking, heat a dry sauté pan to medium heat and add almonds to toast. Move almonds around in pan until they are golden brown and aromatic (about 5 minutes). Once golden brown, remove from pan and cool on a plate at room temperature. 
• Upon removing the vegetables from the oven, the skins of the peppers and tomatoes should be blistered. Discard all herbs, then remove and discard the skin from the red bell peppers and jalapeños. Remove and discard the seeds from the jalapeños.
• Add jalapeños, bell peppers, tomatoes and shallots to blender. Squeeze roasted garlic away from skin and place into blender (then discard skin). Use a rubber spatula to transfer all remaining juices from pan into the blender.
• Add 1 tsp. kosher salt, smoked paprika, lemon juice and sherry vinegar to blender. Begin to blend and drizzle in remaining olive oil to finish the sauce.
• Check for seasoning and serve at room temperature. Sauce will hold in fridge for up to one week. 

Keyword dairy free – fall – gluten free – nuts – spring – summer – vegan – vegetables – vegetarian

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