Whether it’s hot, room temperature or cold, this romesco sauce recipe tastes awesome on roasted or grilled vegetables, toasted bread, or as a vegan dip. You can also enjoy it as a spread for sandwiches or on veggie burgers hot off the grill. It works for any time of year, and tastes delicious on just about anything it touches.
Is romesco sauce traditionally vegan? Yes, the Catalan condiment is made from roasted tomatoes and red peppers with toasted almonds, stale bread, garlic and vinegar. There are some differences in ingredients, but commonly, it is free of dairy and animal products. Traditionally, it is served with fish, but as noted above, there are many vegan-friendly ways to enjoy it.
This romesco sauce recipe makes ~1½ cups.
- ・No stale bread lying around? Pop a slice of baguette into a toaster, and toast it. You’re good to go.
- ・If you’re looking for a way to step up the flavor, serve this romesco sauce with a little fresh mint on top.
Stored in a sealed container in the refrigerator, it lasts for ~3 days, but always use your best judgment with any leftovers.
Discover more UVK recipes, like Vegan Black Bean Dip, Vegan Almond Ricotta Cheese, Grilled Red Pepper Spread, Lemon Tahini Kale Salad with Toasted Pita, Vegan Panzanella Primavera or Golden Beetroot and Couscous Salad with Slivered Almonds and Currants.
2 large red bell peppers, stems removed, cored and quartered
2 large roma tomatoes, quartered
10 whole garlic cloves, peeled
2 Tbsp (+ more to drizzle) olive oil
½ cup slivered almonds
1 cup stale bread cubes (I used an old stale piece of a sourdough baguette)
1 Tbsp sherry vinegar
½ tsp salt
1. Preheat the oven to 400º F. Line a large sheet pan with parchment paper or non-stick aluminum foil.
2. First, you’ll roast the veggies for the romesco sauce. Spread the tomatoes, garlic and red peppers across the lined sheet pan. Drizzle with olive oil, and then, move the veggies around to coat them. Spread back out into an even layer, and season with salt.
3. Bake at 400º F for 35-40 minutes, or until the tomatoes are charred, the garlic looks golden, and the red peppers are roasted. Remove from the oven, and cool for ~10 minutes.
4. Next, you’ll toast the almonds for the romesco sauce. Add the slivered almonds to a small, dry skillet. Over medium heat, move them around constantly with a wooden spoon or spatula for ~3 minutes or until they are toasted. Remove from heat and pour into a high speed blender (like a Ninja or Vitamix).
5. Add the bread cubes, 2 Tbsp olive oil, sherry vinegar, salt, and the slightly cooled roasted vegetables to the high speed blender. Blend until completely smooth. If super thick, add a little more olive oil or water.
6. Taste, and adjust seasonings (more salt? more sherry vinegar?). Serve hot, room temperature or cold. Enjoy romesco sauce on roasted or grilled vegetables, on toasted bread, as a vegan dip, or a sandwich spread.