Easy to Make Romesco Sauce Recipe

Romesco Sauce

This classic Catalan sauce comes from the province of Tarragona in southern Catalunya. It was originally made by the local fishermen to eat with the fish they caught, but throughout hundreds of years, it has become a popular sauce to eat with just about anything. In Tarragona, between November and April, during the winter onion season, massive amounts of green onions are grilled and then heavily dipped into this romesco sauce to celebrate the season. Of course, there is plenty of red wine and crusty bread served as well! Watch the video below on how to easily make this classic Catalan romesco sauce, using ingredients everyone can easily find. Rememer to have a bottle of Priorat wine and some crusty bread ready when its done, so you can truly savor the flavors of this sauce and enjoy it to its fullest. Salud!

Easy to Make Romesco Sauce Recipe

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Serving Size: 3/4 Cup


  • (2) Tomatoes
  • (1) Roasted Red Bell Pepper
  • (2) Slices Baguette
  • (6) Raw Hazelnuts
  • (6) Raw Blanched Almonds
  • (4) Cloves of Garlic
  • (1) Teaspoon Red Wine Vinegar
  • (2) Tablespoons Extra Virgin Olive Oil
  • Fresh Parsley
  • Sea Salt


  1. Pre-heat oven to 210C which is about 410F
  2. Cut an X on top of the tomatoes and a slit on 3 cloves of garlic
  3. Place tomatoes, the 3 garlics and the 2 slices of baguette on a baking tray and add them to the oven
  4. Using a small frying pan, turn your burner to a medium heat and dry roast the almonds and hazelnuts for about 3 minutes, stirring frequently
  5. After 15 minutes take the bread and the garlics out of the oven
  6. After another 15 minutes remove the tomatoes from the oven
  7. Peel the tomatoes and add to a food processor
  8. Add the toasted bread, the dry roasted almonds and hazelnuts, 1 raw garlic, 1 roasted red bell pepper, 2 Tbsp of extra virgin olive oil, and the 1/2 Tsp red wine vinegar
  9. Season with sea salt and blend everything together for at least 1 minute
  10. Add the sauce to a bowl and garnish with some fresh parsley
  11. Enjoy!


Recipe by Albert Bevia @ Spain on a Fork


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