Roasted Red Pepper Romesco Sauce
Roasted red pepper romesco sauce is a loose spin-off of the traditional Catalonian sauce. Our recipe calls for roasted red peppers, cherry tomatoes, and garlic, almond butter, red wine vinegar, a touch of smoked paprika, and a drizzle of olive oil.
Servings: 8 oz
Ingredients
- 1 red bell pepper, quartered, seeds removed
- 1 pint cherry or grape tomatoes
- 3 garlic cloves
- 1½ Tbsp extra virgin olive oil, divided
- 3 Tbsp almond butter
- 2 tsp red wine vinegar
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Heat oven to 450°F.
- Quarter the bell pepper and remove the seeds. Combine quartered pepper, tomatoes, and garlic in a medium bowl. Toss with ½ tablespoon olive oil.
- Spread the pepper mixture out on a large baking sheet and cook about 15-20 minutes, or until tomatoes begin to burst and peppers begin to form dark spots in places. Let cool on the baking sheet for about 10 minutes.
- Transfer cooled peppers, tomatoes, and garlic to a food processor and process for about 1 minute, until smooth. Add in remaining 1 tablespoon olive oil, almond butter, red wine vinegar, paprika, salt and pepper to the mixture. Blend another 30 seconds, until smooth. Serve and enjoy!
Notes
- Enjoy this romesco sauce on roasted sheet-pan veggies (broccoli, asparagus, cauliflower you name it!), on a plate of fresh pasta, or as a dipping sauce for dunking garlic bread. It's a pretty versatile sauce and easy to make!