As I’ve become more comfortable in the kitchen over the years, I’ve realized that a really good sauce can take a simple meal and make it into something really spectacular. A great pesto, a simple pan sauce, or just a great vinaigrette is often the difference between just okay and wow. Recently, I’ve been enamored with Spanish Romesco. Typically made with tomatoes and almonds, our Easy Romesco Sauce takes little more than 5 minutes with a food processor and some easily accessible ingredients you probably already have in your pantry.
For our Romesco Sauce, we combined a 28 ounce jar of plum tomatoes with a full 12 ounce jar of roased red peppers for lots of bright, tangy flavors! Adding in some sliced almonds and a bit of olive oil gives the sauce a traditional richness and almost creamy texture. The sauce gets a great punch of flavor from some Spanish smoked paprika. Add in a little salt and some vinegar and you’ve got the perfect sauce for chicken, on top of roasted potatoes, or even just on grilled bread for a fun twist on traditional Spanish Pan con Tomate! Or, if you’re like us, you’ll just eat it with a spoon – straight from the bowl.
The recipe makes about three cups of sauce and it will keep in the refrigerator for about a week.
Do you have a go to sauce in your home recipe arsenal? We’d love to give it a try! Send us your suggestions on Facebook, Twitter, or Instagram!
Easy Romesco Sauce
Any easy twist on a classic Spanish sauce made with ingredients you probably have in your pantry!
- 1 (28 ounce) can Plum Tomatoes, drained
- 1 (12 ounce) jar Roasted Red Peppers, drained
- 3/4 cup Sliced Almonds
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Smoked Spanish Paprika
- 1 Tablespoon White Wine Vinegar
- 1 Tablespoon Extra Virgin Olive Oil
Combine all ingredients in the bowl of a food processor. Pulse until smooth.
Serve immediately or refrigerate in an airtight container for up to one week.