Spanish Romesco Sauce

Ah, road Trips.  I used to love them, but now not so much.  We did a road trip to Disneyland Paris last year with the kiddos, and spent a total of 27 hours in the car.  The majority of the time in France.  Don’t get me wrong, it was an amazing experience, and I loved every minute, although being a vegetarian in France is pretty challenging, I will admit. It was just sooooo long! I can say the minute we arrived at the French border to come back into Spain, I was so excited and could not wait to eat a Menu del Dia ( Menu of the Day) for the first time in a week!  We stopped in a beautiful little town called Figueres..the hometown of Salvador Dali…everything was perfect, reminding me why I love it here so much.  We sat down, and I got my first plate.  I have had Romesco Sauce before…but never like this…  It was so garlicky, so flavorful, so perfect! Smokey hints of roasted garlic, and toasted nuts really make this sauce pop! Laying on top a bunch of roasted to perfection asparagus.  I had to have this sauce in my life, at all times.  So when we finally arrived home, my husband whipped up his rendition of it ( one of the perks of marrying a Spaniard..they are amazing cooks!), and now guess what?  I do have this sauce in my life…whenever I want.  I can even lick the plate if I want.  Unfortunately, that is frowned upon in European eating not try it  😉


Spanish Romesco Sauce
A wonderful smoky, garlic, Spanish Sauce that can be enjoyed on vegetables, bread, potatoes, and just about anything else!
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  1. 2 Ripe tomatoes
  2. 4 Cloves of garlic
  3. 1 Raw garlic
  4. 2 Tbsp olive oil
  5. 6 Raw hazelnuts
  6. 6 Raw almonds
  7. 3 Pieces of roasted red bell pepper
  8. 1/2 tsp red wine vinegar
  9. 1 Slice of a baguette
  10. Salt to taste
  11. Parsley for a garnish
  1. Preheat oven to 410º
  2. Slice an X on the top of both tomatoes ( this will make them easier to peel)
  3. Place tomatoes in the oven for 20-25 minutes
  4. Bread in the oven for 7 minutes ( do not let it burn)
  5. Garlic in the oven for 10-15 minutes
  6. In the meantime place the nuts in a pan, and toast until lightly browned
  7. Remove all of the items out of the oven ( when each one is ready)
  8. Place all of the ingredients into a food processor ( minus the parsley)
  9. Blend until smooth. There should be no chunks.
  10. Garnish with parsley
  11. Enjoy!
Adapted from Salsa Romesco
Adapted from Salsa Romesco

Slice an X on the top of each tomato. This will make it easier to peel the skin from the tomato, when they are done roasting. Place the tomato, garlic, and bread on the same baking sheet, and remove the bread after 7 -10 minutes, the garlic 10-12 minutes, and the tomatoes 20-25 minutes. The smokiness of the bread and garlic really shine in the final result!
Toast the raw nuts in a small pan, just until they are brown. The photo on the right is what the ingredients look like when everything is finished roasting and toasting.
Place all of the ingredients (minus the parsley) into a food processor or a container for an electric hand mixer, and blend until smooth. Make sure there are no little chunks. You can place this sauce on top of vegetables, bread, potatoes…just about anything!

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