ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
ROMESCO SAUCE
Romesco is a tomato-based sauce from Catalonia that's delicious served over grilled vegetables and baked potatoes, or as a dipping sauce for roasted artichokes, bread or the famous Catalán spring onion called calçots.
Provided by Melissa
Categories Italian
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 175 C (350 F)
- Cut a cross in the bottom of each tomato and place them cut side up along with the whole head of garlic on a baking pan (if you are using a slice of red bell pepper in place of the ñora, roast it here as well). Drizzle everything with a tablespoon or two of olive oil. Roast the garlic for about 45 minutes, or until tender, then remove so that it does not burn. Continue roasting the tomatoes until the skin is beginning to blacken in spots - about 60 minutes.
- Meanwhile rehydrate the ñora peppers by placing them in a bowl of hot water. (You can also place them in a bowl of water the night before). Set aside to soften while the tomatoes roast.
- Toast the bread and the nuts. You can do this either by placing them in an oven-safe pan in the oven with the tomatoes for five minutes or so, or in a pan over medium heat on the stove.
- When the tomatoes are roasted, remove the pan and let them cool. Prepare the ñora by cutting them open and discarding the stem and seeds. Use a spoon to scrape the pulp away from the skin and discard the skin. I ended up with about 1 tablespoon of pulp from 2 ñora peppers.
- Put the vinegar in a bowl and wet the bread in the vinegar.
- Once the tomatoes are cool enough to handle, peel off the skin. Also pop all the roasted garlic cloves out of their skins (peel the red bell pepper if you're using it). Transfer the peeled tomatoes and garlic to a blender or food processor and add the salt.
- Begin blending and slowly drizzle in the olive oil. Once it's emulsified add the toasted bread and vinegar, ñora pulp and the raw clove of garlic if you are using it (it's optional).
- Finally add the nuts and blend a bit more. Romesco sauce should be a bit grainy so do not over blend, a bit of bite is good. Taste and adjust the seasoning. Romesco sauce should be a bit tangy. If would like a thicker sauce, add more bread. For a thinner sauce, add more olive oil.
Nutrition Facts : Calories 644 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 48 grams fat, Fiber 5 grams fiber, Protein 19 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 880 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 39 grams unsaturated fat
ROMESCO SAUCE
A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.
Provided by AngieItaliano
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g
ROMESCO SAUCE
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Provided by Anna Glover
Categories Condiment
Time 14m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ROMESCO SAUCE
Categories Sauce Food Processor Olive Tomato Roast Quick & Easy Almond Hot Pepper Hazelnut Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
- Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
- While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
- Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.
ROMESCO SAUCE
Steps:
- Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.
QUICK ROMESCO SAUCE
This quick Romesco sauce is going to become your new go-to sauce. It's great on salads and meat, or even as a dip for your favorite crudité!
Provided by Lillie
Categories sauce
Number Of Ingredients 7
Steps:
- Place everything in a small food processor and process until desired consistency.
- Use on chicken, fish, steak, tacos, salads, sandwiches.
Nutrition Facts : ServingSize 52 g, Calories 38 kcal, Carbohydrate 3.5 g, Fat 2.3 g, Protein 1.2 g, Fiber 0.6 g
AUTHENTIC & EASY ROMESCO SAUCE RECIPE - (SALSA ROMESCO)
This delicious and easy romesco sauce recipe results in my all-time favorite dipping sauce! Nutty and delicious, it's a must-try!
Provided by Lauren Aloise
Categories Sauce
Time 50m
Number Of Ingredients 9
Steps:
- Hydrate the ñoras the day prior by placing in water (or boil 15 minutes to do this quickly-- not quite the same but it works!), remove the stem and all seeds
- Dry the bread out a few hours in advance (if possible), then toast in the toaster until golden brown. Let cool, remove crusts and cut into smaller cubes.
- Roast the head of garlic and plum tomatoes (pierced at the bottom with a couple of slits) for about 35 minutes at 400°F (200°C) -- drizzle with olive oil before putting in the oven
- Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
- Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform (not too smooth)
- Add more vinegar, salt, and cayenne (if you wish) to taste.
- Enjoy the sauce with roasted vegetables, or on a sandwich.
Nutrition Facts : Calories 226.56 kcal, Carbohydrate 8.01 g, Protein 0.8 g, Fat 21.83 g, SaturatedFat 3.03 g, Sodium 27.2 mg, Fiber 0.57 g, Sugar 5.25 g, ServingSize 1 serving
ROMESCO SAUCE
Provided by Soa Davies
Categories Sauce Tomato Vegetarian Quick & Easy Low Cal Almond Low Cholesterol Vegan Paprika Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 11
Steps:
- Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
QUICK ROMESCO SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables.
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From cookieandkate.com
4.9/5 (61)Calories 151 per servingCategory Sauce
- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
- Taste, and add additional salt (up to 1/4 teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.
HOW TO USE ROMESCO SAUCE | 4 WONDERFUL RECIPES - …
From butter-n-thyme.com
5/5 (1)Category Pasta
- You could use your hands and a large cutting board or bowl to combine the pasta ingredients or use a food processor.
- Combine the flour, or just use 4 cups of all-purpose flour. Make a well out of the flour and place the eggs in the middle along with the olive oil, plus 1/2 teaspoon to 1 tsp of sea salt. Mix together into a ball.
- Add flour + Salt, then 2 eggs and turn the machine on. Then add the last 2 eggs one at a time and allow the dough to come together, then add the olive oil.
SPANISH ROMESCO SAUCE / DIP (CAPSICUM SAUCE) - …
From recipetineats.com
4.9/5 (9)Category Marinade, SauceCuisine SpanishTotal Time 35 mins
- Preheat barbecue grill OR gas stove on high and chargrill capsicum using until black and blistered all over. (Note 4)
- Place in a bowl and cover for at least 20 minutes. The capsicum will cool down and sweat, allowing the skin to slide off easily. Peel and discard the skin, and the seeds, place in blender.
- Place foil packet on a tray, add bread and almonds onto the tray. Bake for 5 minutes until bread is golden, remove almonds and bread. Tear bread into pieces, place in blender with almonds.
ROMESCO SAUCE RECIPE - BON APPéTIT
From bonappetit.com
3.6/5 (274)Estimated Reading Time 2 minsServings 1.5
- Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.
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From oursaltykitchen.com
Reviews 1Category CondimentCuisine SpanishTotal Time 20 mins
- Heat the oven to 350°F. Spread the nuts onto a baking sheet in a single layer. Transfer to a food processor and toast 8-10 minutes, shaking once halfway through, or until the nuts are lightly browned and very fragrant. Remove from the oven and cool slightly.
- Place the tomatoes into a colander and rinse under cool running water to remove the canning sauce.
- Place the tomatoes, roasted red pepper, nuts, vinegar, galic, paprika, chili powder and salt in the bowl of a food processor or blender. Pulse until all ingredients are pulverized.
ROMESCO SAUCE RECIPE - RECIPE - CHILI PEPPER MADNESS
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Ratings 1Calories 113 per servingCategory Main Course
- Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.
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From forkinthekitchen.com
Ratings 16Calories 63 per servingCategory Sauce
- In a small skillet, toast almond slices over low-medium heat for 2-3 minutes until fragrant and warm. This step adds a depth of flavor, but if you're in a hurry you can skip it.
- In a food processor, add almonds, roasted red pepper, garlic, sun-dried tomatoes, parsley, red wine vinegar, and cayenne pepper. Begin to pulse until combined into a coarse crumb.
- While the food processor is blending, slowly add olive oil until it is completely combined with the sauce. Add salt and pepper, adjusting to taste. If needed, add additional olive oil. Continue pulsing until desired consistency is reached. I generally make it it's slightly chunky and not completely smooth, however, you can pulse as long as needed until your desired texture is reached.
- Enjoy on a sandwich, with a cheese board, or with grilled meat or paired with eggs (really, so many possibilities!)
ROMESCO SAUCE RECIPE (2022) QUICK & HEALTHY GUIDE
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5/5 (1)Total Time 10 minsCategory Sauces, Dips & DressingsCalories 27 per serving
- Combine all the ingredients in a small food processor, small blender cup, or use an immersion blender.
- The sauce can be blended into a smooth sauce as well, so choose your texture. I prefer the thicker version.
QUICK AND EASY ROMESCO SAUCE - THIS GUYS COOKS
From thisguycooks.co.uk
Cuisine SpanishCategory Sauce
- drizzle olive oil over 2 slices of the rustic white bread and stick under the grill until toasted. Flip the slices and repeat. Leave to cool.
- add your almonds to a frying pan and toast over a medium heat for 3 minutes. Don't burn them - move the frying pan around every now and again to help this. Allow to cool.
- Either serve immediately with crudités of vegetables, toasted pitta bread or whatever you like to dunk OR spoon into a jar and keep in the fridge until you're ready for it.
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- Pulse on high until fully combined into a creamy, slightly thick sauce. This takes about 30-45 seconds.
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5/5 (51)Total Time 5 minsCategory Sauce / DressingCalories 67 per serving
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ROMESCO SAUCE RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Low-Carb Vegetarian RecipesCalories 29 per servingTotal Time 1 hr
- Coat a baking sheet with cooking spray. Arrange chiles, baguette slices, garlic cloves, tomatoes and bell pepper halves, cut-side down, on the prepared baking sheet and set in the oven. Toast the chiles until fragrant, about 5 minutes. Toast the baguettes slices until light golden, 10 to 15 minutes. Roast the garlic until soft, 20 to 30 minutes. Roast the tomatoes and bell pepper until skins blister, 25 to 35 minutes.
- Place the toasted chiles in a small saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer, covered, until tender, about 20 minutes. Drain. Roughly chop the chiles and set aside.
- Meanwhile, squeeze flesh from the cooled garlic into a small bowl. Slip skins off the tomatoes and bell pepper.
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Reviews 17Category Gluten FreeCuisine SpanishTotal Time 5 mins
- Add almonds, roasted red peppers, basil, garlic cloves, tomatoes, red wine vinegar, olive oil, salt, and pepper to a food processor.
- Blend until your desired consistency. (I usually like it smooth with with a little crunch from the almonds)
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5/5 (18)Total Time 5 minsCategory Side DishCalories 130 per serving
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From cookinglight.com
Total Time 25 minsCalories 96 per serving
- Preheat broiler to high. Arrange garlic, bell peppers, chile, and bread on a foil-lined baking sheet.
- Broil, turning occasionally, until vegetables are nicely charred and softened and bread is toasted, about 8 minutes for peppers and garlic and 4 minutes for bread.
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- Toast the hazelnuts and almonds on a dry pan until golden and fragrant (toast them separately, as hazelnuts need to be toasted a little longer). Take off the pan immediately. Wrap the hazelnuts into a clean kitchen cloth and rub to remove as much skin as possible (you can also buy already roasted, skinless and ground nuts).
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