Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, September 26, 2012

Romesco Sauce

This sauce is so amazing, it's the pesto of Spain. A mixture of rich flavors blended together, that result in a rich, creamy and slightly spicy sauce that can be served with crostinis, chicken, pork or even seafood.

Printable recipe - click here
12 roma tomatoes
1 head garlic, broken into cloves with skin on
1 large chile guajillo, sliced in half, seeds removed
1/4 cup almonds
1/4 cup marcona almonds
1/4 cup cashews
2 thick slices country white bread, crusts removed
1/4 cup good quality olive oil + 1 tablespoon
1 tablespoon smoked paprika
2 tablespoons sherry vinegar
salt and pepper to taste

Preheat oven to 450F.
Place tomatoes and garlic in a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper and roast for 25-30 minutes. Remove from heat, let it cool. Peel garlic. Remove skins from tomatoes and as much seeds as possible. Set aside.

In a frying pan toast chile on all sides over medium heat. Remove and cool.
In the bowl of a food processor, add both almonds, cashews and chile. Pulse until well combined. Add roasted tomatoes, garlic, bread, smoked paprika and sherry vinegar. Turn food processor on and slowly add olive oil until creamy (use more if needed) . Season to taste. Remove from food processor and serve or cover and refrigerate for up to a week.


  1. Thanks, Bia, for offering your recipe for this sauce. I've looked for a good one but just couldn't decide on a specific combination of ingredients. But since it's yours, I trust it completely. Everything you do is divine (especially figs), so I'm definitely trying it. Sounds scrumptious! maryb <3

  2. Bia, I think I have everything here already so I think this is out Friday "date" night meal for the hubby and I since we have NO teens that night :) thank you for the great recipe!