Romesco sauce is a Spanish-style sauce made with simple ingredients in under 10 minutes. Dip raw or roasted vegetables as pasta or pizza sauce, or smother your potatoes. Your taste buds will love you! This Romesco sauce recipe is my new favorite sauce.
Within the last few weeks, I've sampled different Romesco sauce recipes from various restaurants in my area. For instance, I ordered vegan Spanish potatoes with Romesco sauce, micro-greens, and pistachios at The Mick Brasserie. At Postinos, I ordered roasted cauliflower with romesco, died, and went to heaven. So, as usual, I decided to make a homemade romesco sauce recipe, but oil-free, of course. And, my version is quick and easy!
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What is Romesco Sauce?
Romesco is a rich Spanish sauce typically made with charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened by adding raw garlic, vinegar, chile powder, or red pepper flakes.
The sauce becomes creamy and thick with a rich nutty-sweet flavor when blended with the red peppers.
Although this sauce is traditionally served with fish and other meats, I love it on roasted or grilled vegetables (especially eggplant, cauliflower, and potatoes). Romesco is also a delicious dip for flatbread or crusty bread. Or, serve it as a dip for raw veggies.
Romesco Sauce Ingredients
I don't know why anyone would add oil to Romesco sauce. The restaurant version I had, although delicious, was unnecessarily greasy. Since I leave the oil out and let my taste buds guide me, I made this delicious sauce with these simple ingredients.
- Roasted Red Pepper: I used the jarred red peppers in water.
- Tomato Paste: Tomato paste is added to dishes to impart an intense flavour, particularly the natural umami flavour found in tomatoes.
- Red Wine Vinegar: Red wine vinegar adds a tangy flavor to tomato sauce. It is, after all, sour wine! Therefore, you must add just a bit of vinegar to liven up the sauce without making the entire batch acidic.
- Almonds: Almonds provide the creaminess to this romesco sauce; however, there are substitutions provided below for a nut-free option.
- Paprika: Paprika is sweet and smokey, giving the sauce a depth of flavor.
- Salt: Salt enhances the flavors in the sauce recipe.
Even though you can roast your own red peppers, the brands in water are a quick and simple shortcut to an otherwise long experience.
Jarred Oil-Free Roasted Red Pepper Brands
- Botticelli Fire Roasted Red Peppers
- Gurme212 Fire Roasted Peppers
- Roland Foods Fire Roasted Red Pepper Strips
- Tragano Greek Organics: Whole Fire Roasted Red Peppers
- DeLallo Roasted Red Peppers
How to Make Romesco Sauce
- First, I suggest using a small food processor, a small blender cup, or an immersion blender to get the best results. I love my mini Cuisinart food processor for sauces and doing smaller jobs like my Vegan Parmesan Cheese.
- Place all the ingredients into the food processor.
- Blend until the ingredients are combined.
- Once blended, the sauce has a thicker consistency.
- At this point, transfer the sauce to a bowl and taste test to add more paprika and salt for your individual preferences.
- Heat it if you desire, or eat it cold; It tastes great hot or cold. And it takes under 10 minutes to make.
What to Serve with Romesco Sauce
- Use as a pasta sauce.
- On top of a Tofu Burger
- A marinade for Tofu for Grilling, Baking, Air-frying or Cooking in a Skillet
- Sandwich spread
- Cauliflower Taco sauce
- Dip for raw or grilled vegetables
- Serve on a charcuterie board with crackers, fruits, and vegan cheeses.
- Add to a Veggie Tofu Scramble
- Pour on top of your favorite Sweet Potato Chips.
- As a toasted bread dip, such as Oil-Free Vegan Garlic Cilantro Naan
- Soup topping, such as Creamy Vegetable Soup
- Flavor grilled corn on the cob
- Pizza sauce
Recipe FAQs
Yes, you may freeze Romesco sauce and reuse it for up to 3 months. Make sure that you keep it in airtight containers.
Aside from Romesco sauce, you can also try Chimichurri, Spicy Cilantro Sauce, and Basil Pesto.
This sauce has a light, sweet, zippy flavor with hints of garlic, smoky flavors, and a touch of spice.
Tips
- For a creamier texture, soak the almonds overnight, or boil them for 10 minutes and rain them before blending.
- To freeze, I suggest using souper cubes. They are my flavor way to freeze sauces, dips, or soups.
- The sauce will store in the fridge for 5-7 days in an airtight container.
- To Freeze: Spoon 2 tablespoons of mixture into each section of an ice-cube tray. Freeze for at least 1 hour; transfer cubes to a re-sealable plastic bag, and freeze for up to 3 months. You can also freeze the sauce in airtight containers, leaving ½ inch of space for up to 3 months.
- Serve this sauce recipe hot or cold. To heat, add the sauce to a small pan and heat on medium-low until heated through.
Regardless of how you dip, spread, or layer this magical sauce, you will love this oil-free Romesco sauce. It's my new favorite sauce.
Other Great Vegan Sauces, Dips, and Dressing
If you love this Romesco sauce recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Romesco Sauce
Ingredients
- 2 Roasted Red Pepper I used 2 full pieces from the jarred red peppers in water or two fresh roasted red peppers.
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Red Wine Vinegar
- ¼ cup blanched Almonds
- 1 teaspoon Paprika
- ½ teaspoon Salt
Instructions
- Combine all the ingredients in a small food processor, small blender cup, or use an immersion blender.
- Pulse or blend until the ingredients are combined but slightly textured.
- The sauce can be blended into a smooth sauce as well, so choose your texture. I prefer the thicker version.
Notes
- For a creamier texture, soak the almonds overnight, or boil them for 10 minutes and rain them before blending.
- To freeze, I suggest using souper cubes. They are my flavor way to freeze sauces, dips, or soups.
- Romesco sauce will store in the fridge for 5-7 days in an airtight container.
- To Freeze: Spoon 2 tablespoons of mixture into each section of an ice-cube tray. Freeze for at least 1 hour; transfer cubes to a re-sealable plastic bag, and freeze for up to 3 months. You can also freeze the sauce in airtight containers, leaving ½ inch of space for up to 3 months.
- Serve this romesco sauce recipe hot or cold. To heat, add the sauce to a small pan and heat on medium-low until heated through.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Antonio Torres
1/4 of almond,...a 1/4 of a cup??
Kathy Carmichael
Antonio, the recipe states 1/4 of blanched almonds. I don't understand the question. Please let me know if I can help you further.