Romesco Sauce

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Spanish extra virgin olive oil, divided 4 1/2 cups
Crusty white bread (about 3 inches by 2 inches) 6 slices
Large red bell pepper, roasted, peeled and seeded 6 each
Medium tomato, peeled, seeded and chopped 6 each
Minced fresh garlic 1/4 cup
Marcona almonds 4.5 cups
Red Pepper, Crushed 350 g 1 tbsp
Paprika 540 g 3/4 cup
Pepper, Black Ground 540 g 1 1/2 tsp
Sea Salt, French Mediterranean 1.1 kg 1 1/2 tsp
Sherry vinegar 3/4 cup


Heat 2 tablespoons of the oil in small skillet. Toast bread until golden brown, turning once. Place bell pepper, tomato and garlic in food processor or blender container; cover. Process on high speed 30 seconds. Add almonds, toasted bread, seasonings and vinegar. With center part of cover removed and blender running on medium speed, gradually add oil until just blended. Cover blender completely. Blend on high speed until smooth. Refrigerate at least 30 minutes to blend flavours or until ready to serve. Makes 16 cups or about 128 (2-tablespoon) servings.


Test Kitchen Tips: 
• Store sauce in tightly covered container in refrigerator up to 1 week.

• This versatile sauce can be served on plancha grilled meats, chicken, seafood, vegetables and burgers or as a spread on toasted bread.

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