Is romesco sauce 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 there are many other ways to enjoy it. Whether it’s hot, room temperature or cold, it tastes awesome on roasted or grilled vegetables, toasted bread, or as a dip for cold veggies. 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
- ・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.
This recipe for romesco sauce makes ~1 ½ cups. It lasts in the refrigerator for ~5 days, and should be stored in a sealable container.
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. Spread the tomatoes, garlic and red peppers across the lined sheet pan. Drizzle with a little 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 allow to cool for ~10 minutes.
4. 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 on roasted or grilled vegetables, on toasted bread, as a dip, or a sandwich spread.