Romesco Sauce


  • 5 Roma tomatoes, halved

  • 2 slices chewy bread, about 1 inch thick

  • 1/2 cup whole almonds

  • 1/2 cup pine nuts

  • 8 cloves garlic, peeled

  • 2 roasted red peppers

  • 1/2 cup red wine vinegar

  • 3/4 cup olive oil

  • 2 teaspoons smoked paprika

  • 1 teaspoon chili pepper flakes

  • 2 teaspoons salt


Preheat oven to 375°F.

Drizzle tomatoes and bread with olive oil and season with salt and freshly ground black pepper. Spread on a foil-covered baking sheet and roast for 40 minutes. Add almonds and pine nuts to baking sheet for last 10 minutes of roasting time. Check after 6 to 8 minutes to make sure nuts are not burning. Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the red peppers, red wine vinegar, olive oil, smoked paprika, and chili pepper flakes. Pulse until combined. Add salt, ½ teaspoon at a time, to taste. This sauce is best if allowed to rest in the refrigerator for one day after preparation so the flavors can develop. (Note that the garlic flavor becomes more pronounced with overnight rest.)

Recipe Created by Johnny Loua, Chef, Seattle, Washington