Within the last few weeks, I've sampled different Romesco sauce recipes from various restaurants in my area. For instance, at The Mick Brasserie, I ordered vegan Spanish potatoes with Romesco sauce, micro-greens, and pistachios. At Postinos, I ate roasted cauliflower with romesco, and I died and went to heaven.
So, as usual, I decided to make my own romesco sauce, but oil-free, of course. And, my version is quick and easy!
What is Romesco Sauce, and what do I serve it with?
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 with the addition of raw garlic, vinegar, chile powder, or red pepper flakes.
When blended with the red peppers, the sauce becomes creamy and thick with a rich nutty-sweet flavor.
Although Romesco 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.
Oil-free 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 my Romesco with these simple ingredients.
- Roasted Red Pepper (I used the jarred red peppers in water)
- Tomato Paste
- Red Wine Vinegar
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 PEPPERS RECOMMENDED 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
Another helpful hint is to use a small food processor, 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.
Once blended, the Romesco 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; Romesco sauce 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
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.
- 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
- 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.
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! 🙂