This sauce has its origins in Tarragona, Catalonia. It is popularly served with sea food such as being added to fish stew, or with grilled vegetables, crudités, grilled chicken, lamb etc. It also makes for a tasty spread in wraps and sandwiches and a delicious pasta. Tomatoes, Nyora Peppers, Almonds/hazelnuts/pine nuts, Olive Oil and Garlic are the basic components that make up the sauce. Nyora peppers as I understand, are a variety of red bell pepper, small and sun dried.
The Spanish Romesco Sauce is a little coarse in texture, nutty and with a touch of spice, and it will be perfect with the shell pasta I plan to add it to.
Selecting Ingredients for Spanish Romesco Sauce
When you make this Sauce, store bought roasted peppers in a jar may be added, but as you would find for yourself, the flavour of homemade charred roasted peppers is something else.
I have blanched the almonds for the Spanish Romesco Sauce in order to make them easy to peel, though you could of course add peeled almonds instead. My recipe elsewhere on this blog shows you how to easily peel almonds. Check the link for Badam Halwa, where this process is explained with step by step instructions.
Use good quality Olive oil, it makes all the difference to the final taste.
This post is my contribution to the 172nd event of the Foodie Monday BlogHop. This week, the theme was suggested by Mayuri Patel, and most of us voted for 'International Feast'. Mayuri stipulated that in this theme, we each prepare a dish from the Country whose name is spelt with the same first letter as our own first name.
I, being Sujata, had to cook something from the cuisine of a country whose name began with an 'S'. Feeling rather woolly headed because of lack of sleep due to a troubling shoulder pain and an even more troubling cough, I did a cursory Google search - I couldn't think of what I could prepare from Syria, Saudi Arabia, Senegal or San Marino or Saint Kitts! I wasn't excited about the theme at all, till Mayuri prompted me by saying there are any number of Countries whose name begins with an S.
I glanced over at the cook books in my book shelf and began browsing the recipes in 'Coming Home to Sicily'. And then it struck me (I told you, I was feeling woolly headed earlier!) what about Spain, with its glorious cuisine, and the opportunity it gave me to cook something special. A few minutes search was all it took after that to freeze on the Spanish Romesco Sauce to accompany my usual weekend Pasta.
I mentioned Mayuri Patel earlier - an avid and prolific blogger, she blogs at Mayuri's Jikoni with its many recipes from both Indian and International cuisine. I'm sure you would love to browse her blog, as I do, with its colourful vibrant images of great food and easy to follow recipes.
Other recipes you may like from this blog:
Ajo Blanco A cold grape and almond Gazpacho
Tomato Basil Sauce for Pasta or Pizza
Spanish Romesco Sauce: Roasted Red Pepper and Almonds
Ingredients
For Roasting Red Pepper, Tomato and Garlic
- 1 cup Roasted Peeled Red Pepper slices from 2 large red peppers
- 1 cup Roasted Peeled Red Tomatoes from 2 large tomatoes
- 2 cloves garlic
- 1 tablespoon olive oil
Other Ingredients for Spanish Romesco Sauce
- ½ cup Peeled almonds Or almonds and hazelnuts
- 2 slices white bread or bread of your choice
- ½ teaspoon Red chilli flakes or to taste - upto 2 teaspoons
- ½ teaspoon smoked paprika or to taste - upto 1 teaspoon
- 1 tablespoons parsley minced
- 1 tablespoon red wine vinegar
- ½ cup olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon Fresh grated Pepper or to taste
Instructions
To Roast the Red Pepper, Tomato, Garlic
- Preheat the oven to 200C / 400 F. Brush Peppers, and Garlic with a little olive oil Slice tomatoes into two and brush with oil and a light sprinkling of salt. Or make two three slits in the bottom of the whole tomatoes and brush with oil.
- Place whole red peppers, sliced or whole tomatoes and garlic cloves on baking trays lined with parchment and place in the heated oven. Sliced tomatoes to be placed cut side up. Peppers to be place lengthwise. Roast for 20 minutes, by which time one side of the peppers and tomatoes will begin to char. Remove the trays from the oven and turn the peppers and tomatoes over so that the cut side faces down. Remove the garlic cloves from the tray and keep aside. Roast peppers and tomatoes for another 15 minutes. Transfer immediately while hot to a flat surface (I used a flat chopping sheet) and cover with an inverted glass or metal bowl with no gaps underneath. The peppers will steam and the skin will begin to loosen.
- After about 15 minutes, you can easily peel the peppers and tomatoes. Slice the peppers into two and pull the stem sideways so that the seeds also come out. Peel the skin from the peppers and cut away membranes and remove any seeds left behind. Peel the tomatoes (or leave them if you wish). I don't remove the seeds. Peel the garlic Slice the peeled peppers and tomatoes and crush the garlic.
To Make Spanish Romesco Sauce
- Toast the almonds for 5 minutes in the oven or in a pan on the stove, stirring frequently. Brush the bread slices with a few drops of olive oil, and toast lightly. Mince the parsley removing thick stems
- Run the nuts and garlic in a food processor. Add the slices of roasted peeled red pepper, tomatoes, toasted bread and Parsley, and blend them in the processor.Add half the chili flakes, smoked paprika, salt and pepper and run the processor. Add the vinegar and half the olive oil in a trickle while the processor is running. Add more oil till the sauce reaches a runny but slightly coarse and nutty consistency.Once blended, taste for seasoning and add a little more of salt, chilli or paprika as required. Transfer to an airtight container and keep in the fridge till required.
Kitty Ann says
Sounds so good! What do you do with the bread after toasting it? Did I miss something? Do you add it to the other sauce ingredients?
Sujata Shukla says
Thank you so much for pointing out the omission. I will rectify the post instruction shortly.
The toasted bread is to be added to the processor along with the red peppers and tomatoes (In this instruction: Add the slices of roasted peeled red pepper, tomatoes, Parsley and blend in the processor.)
Veena Krishnakumar says
Ah...this looks and sounds amazing. Home made sauce is the best. Loved the flavour packed sauce recipe
Sujata Shukla says
Yes Veena, and thank you. I make a variety of sauces now and have completely stopped store bought sauces for my pasta and pizza!
jasmin panchal says
I came here from Facebook really unique receipe thanks sujata for guiding me
Sujata Shukla says
Glad it is useful!
Sasmita Sahoo Samanta says
I never ever try to use store bought sauce to use in my dishes. this Spanish Romesco Sauce is definitely going to be add in my to-do list and surely i will try soon di ... Lovely share for theme !!
Sujata Shukla says
Thank you Sasmita! Its a lovely sauce, very versatile
Vidya Narayan says
Uses flavourful produce by just charring the veggies a bit, bringing out depth and flavour both. I love the take of various cuisines in treating ingredients so wisely and bringing out the best. The charring makes the peppers release sweetness to the dish. One helluva recipe and I loved it! I would totally scoop this up with pita bread and toss in some pasta, just like you did.
Sujata Shukla says
Thank you Vidya! Yes, I too love how roasting brings out the flavours of tomatoes, pumpkin, peppers and gives a totally different take to the recipe!
mayurisjikoni says
OMG Sujata if ever you want a change in career, you should consider writing adverts for restaurants. The way you described the Spanish Romesco Sauce, its making me drool and feel hungry. Then as I scroll down, that pasta dish with the delicious sauce was beckoning me! Just as well you had a jolly head initially.... look at the wonderful recipe you stumbled upon to try out.
HMB Support says
Thank you Mayuri! I was so hesitant about this theme, and then it’s turned out one of my best recipes! Great idea for a theme!
themadscientistskitchen says
I will love to try this sauce. In fact since kiddo keeps buying pasta sauce she may love to try this sauce. Great share this will go well with sandwiches, pizza, chapatti rolls! Yes breakfast for kiddo will be definitely easy with this sauce. Thanks.
Sujata Shukla says
Thank you, Archana! Im glad you liked the recipe. You could adjust the spice according to your tastes.
Batter Up With Sujata says
Roasted almond tomato garlic Bell pepper sounds finger licking taste. Not only sandwiches or pasta it will be perfect with any Indian snack too. Awesome share.
Sujata Shukla says
Yes of course you are right, Sujata Roy. My daughter mentioned that she uses them as spread for wraps. I can imagine it would make a great paneer tikka wrap!
Batter Up With Sujata says
Absolutely 😊
FoodTrails says
I love dips and especially with red peppers !! and this is perfect to go with Pita chips or nachos for movie night in this chilly weather!!
Sujata Shukla says
Thank you Swati! This is now going to be my Go To dip!
sizzlingtastebuds says
This dip would go with anything from potato wafers to crudités and anything in between. Love the flavours packed here Sujata ! Yummmmm
HMB Support says
Thank you so much! Ive made quite a bit and have frozen some for the weekend!
poonampagar says
This spanish sauce with roasted red bell pepper , almond, tomatoes sounds so healthy and flavorful di ! Would love to try it as a base for my pizza . Wonderful share di !
HMB Support says
Thank you Poonam! Yes it’s such a versatile sauce!
The Girl Next Door says
This looks so, so good! Glad you discovered this Spanish tomato dip. 🙂
HMB Support says
Thank you Priya!