• 4 red peppers or 3 pointed red peppers, deseeded and cut into chunks
  • 2 large good quality tomatoes, cut in quarters
  • 1 onion, cut in wedges
  • 3 unpeeled garlic cloves
  • 1 tbsp whole raw almonds
  • 3 tbs of olive oil
  • 2 tbs chopped parsley
  • 2tbs Sherry vinegar
  • 1 ts smoked paprika
  • 1/2 ts cayenne pepper
  • Salt and pepper

Author of this recipe

Annelies Blaauwkamer

Annelies Blaauwkamer

Community organisation

So many variations are possible with salads, vegetables and dressings, so I never get bored eating them! Every season has it's own produce that can be used to prepare a new salad.Once in a... Read more

Romesco sauce, a rich creamy sauce with roasted red pepper and almond originating in the Catalonia area of Spain, pairs great with grilled meat, fish and grilled vegetables, like cauliflower.

Total votes: 142


Preheat oven to 200 degrees.
Add all of the vegetables and almonds into a roasting tray.
Pour over 4 tbsp olive oil and toss together.
Roast for 20 minutes until starting to soften.
Place the vegetables and the remaining fluid in the tray, vinegar, paprika, cayenne pepper, salt, and pepper in the bowl of a food processor.
Purée until smooth. Taste and season with additional salt and cayenne pepper as needed.

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