Jamie Oliver’s Romesco Sauce is a bold and flavorful Spanish-inspired sauce made from roasted red peppers, almonds, garlic, and tomatoes. This rustic sauce brings together smoky, sweet, and tangy flavors, making it perfect for grilled meats, seafood, and vegetables, or even as a dip for bread. Its vibrant color and rich texture add a special touch to any dish, while the simple ingredients make it easy to whip up in no time. This Romesco sauce is the perfect way to elevate your everyday meals with minimal effort.
What is Jamie Oliver Romesco Sauce?
Romesco sauce is a classic Spanish sauce made from roasted red peppers, almonds, garlic, and olive oil, blended together with tomatoes to create a rich and flavorful condiment. Jamie Oliver’s version stays true to the authentic flavors, adding a touch of smoked paprika for extra depth. This sauce is smooth yet chunky, providing a lovely balance of textures that pairs beautifully with everything from grilled meats to roasted vegetables.
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Why You Should Try This Recipe
- Versatile: Pairs well with grilled meats, seafood, vegetables, or as a dip.
- Quick and easy: Ready in just 15 minutes, perfect for a last-minute meal enhancer.
- Rich in flavor: The combination of roasted peppers, nuts, and spices creates a bold, complex taste.
- Healthy and nutritious: Made with wholesome ingredients like almonds, olive oil, and tomatoes.
- Great for meal prep: It can be stored and used throughout the week.
- Adds a pop of color: Brightens up any dish with its vibrant hue.
Ingredients Needed to Make Jamie Oliver Romesco Sauce
- 2 large roasted red peppers – for a smoky, sweet base.
- 2 tomatoes – blanched and peeled, adding sweetness and body to the sauce.
- 2 garlic cloves – for a punch of flavor.
- 50g (1.7 oz) blanched almonds – for texture and nuttiness.
- 1 tablespoon sherry vinegar – brings tangy acidity to the sauce.
- 1 teaspoon smoked paprika – for a deep, smoky flavor.
- 50ml (1.7 fl oz) olive oil – for richness and smooth consistency.
- Salt and pepper – season the sauce.
- Fresh parsley – for garnish (optional).
Equipment
- Blender or food processor
- Small frying pan (optional for toasting almonds)
- Sharp knife
- Chopping board
- Measuring cups and spoons
Instructions to Make Jamie Oliver Romesco Sauce
- Roast the red peppers: If using fresh peppers, roast them under the broiler or on an open flame until charred on all sides. Peel off the skin and remove the seeds. You can also use jarred roasted peppers to save time.
- Blanch the tomatoes: Bring a pot of water to a boil, score the tomatoes, and blanch them for 30 seconds. Remove and peel off the skins, then roughly chop the tomatoes.
- Toast the almonds (optional): For a deeper flavor, lightly toast the blanched almonds in a dry frying pan over medium heat until golden brown, about 3-4 minutes.
- Blend the ingredients: In a blender or food processor, combine the roasted red peppers, tomatoes, garlic, almonds, sherry vinegar, smoked paprika, and olive oil. Blend until smooth but still slightly textured.
- Season the sauce: Taste and adjust seasoning with salt and pepper as needed.
- Serve or store: Transfer the sauce to a serving bowl, garnish with fresh parsley if desired, and serve. Store any leftover sauce in an airtight container in the fridge for up to 5 days.
What Goes Well With Jamie Oliver Romesco Sauce
- Grilled chicken: Adds a smoky, rich flavor to grilled chicken breasts or thighs.
- Grilled fish: Perfect for pairing with white fish like cod or sea bass.
- Roasted vegetables: Drizzle over roasted cauliflower, carrots, or zucchini.
- Grilled lamb: Complements the savory flavor of lamb chops or steaks.
- Shrimp or prawns: A delicious dip for grilled or sautéed seafood.
- Crusty bread: Serve as a dip with warm, crusty bread for an appetizer or snack.
Expert Tips for Making the Best Jamie Oliver Romesco Sauce
- Use jarred peppers for convenience: If you’re short on time, jarred roasted red peppers work just as well as fresh.
- Toast the almonds: Toasting the almonds enhances their flavor and adds depth to the sauce.
- Balance the acidity: If the sauce is too tangy, add a small pinch of sugar to balance the flavors.
- Customize the texture: Blend the sauce to your preferred consistency—smooth for a dip or slightly chunky for a rustic feel.
- Adjust the spice level: Add a pinch of red pepper flakes for extra heat if you like a spicier sauce.
Easy Variations of Jamie Oliver Romesco Sauce
- Nut-free option: Replace almonds with sunflower seeds or pumpkin seeds for a nut-free version.
- Add herbs: Blend in fresh herbs like basil or cilantro for a herby twist.
- Use hazelnuts: Swap almonds for toasted hazelnuts for a richer flavor.
- Spicy version: Add a fresh chili or a pinch of cayenne pepper for more heat.
- Extra garlicky: If you love garlic, add an extra clove to intensify the flavor.
Best Practices to Store Jamie Oliver Romesco Sauce
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 5 days.
- Freeze for later: Romesco sauce can be frozen for up to 2 months. Freeze in portions for easy reheating.
- Use glass containers: Store the sauce in glass jars or containers to preserve its vibrant color and freshness.
Best Practices to Reheat Jamie Oliver Romesco Sauce
- Stovetop method: Reheat gently in a small pan over low heat, stirring occasionally.
- Microwave method: Heat in short bursts in the microwave, stirring between intervals to ensure even heating.
- Use at room temperature: This sauce can also be served cold or at room temperature, making it convenient for any meal.
How Can I Make Jamie Oliver Romesco Sauce Healthier?
- Reduce the oil: Cut back on the olive oil or use a light oil to reduce calories.
- Use raw almonds: For a healthier option, use raw almonds instead of toasted or fried ones.
- Add more vegetables: Blend in roasted carrots or squash to increase the vegetable content.
- Lower the salt: Use less salt or opt for a salt-free seasoning blend.
Nutrition Value (per serving)
- Calories: 180
- Protein: 4g
- Fat: 15g
- Carbohydrates: 6g
- Fiber: 2g
FAQs
Can I make Romesco sauce without nuts?
Yes, you can make Romesco sauce without nuts by substituting almonds with sunflower seeds, pumpkin seeds, or even breadcrumbs for a similar texture without the nuts.
How long does Romesco sauce last in the fridge?
Romesco sauce will last for up to 5 days when stored in an airtight container in the refrigerator. Make sure to stir it well before serving as it may thicken slightly over time.
Can I freeze Romesco sauce?
Yes, Romesco sauce freezes well. Simply store it in a freezer-safe container or portion it into smaller servings. It can be frozen for up to 2 months and should be thawed in the refrigerator before reheating.
What can I serve with Romesco sauce?
Romesco sauce pairs well with a variety of dishes, such as grilled meats like chicken and lamb, roasted vegetables, seafood, and even as a dip for crusty bread or a topping for sandwiches and wraps.
Final Words
Jamie Oliver’s Romesco Sauce is a bold, flavorful addition to any dish. Its combination of roasted peppers, almonds, and garlic creates a sauce that’s rich, smoky, and tangy.
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Jamie Oliver Romesco Sauce Recipe
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Sauce
- Method: Blending
- Cuisine: British
Description
Romesco sauce is a classic Spanish sauce made from roasted red peppers, almonds, garlic, and olive oil, blended with tomatoes to create a rich and flavorful condiment. Jamie Oliver’s version stays true to the authentic flavors, adding a touch of smoked paprika for extra depth. This sauce is smooth yet chunky, providing a lovely balance of textures that pairs beautifully with everything from grilled meats to roasted vegetables.
Ingredients
- 2 large roasted red peppers – for a smoky, sweet base.
- 2 tomatoes – blanched and peeled, adding sweetness and body to the sauce.
- 2 garlic cloves – for a punch of flavor.
- 50g (1.7 oz) blanched almonds – for texture and nuttiness.
- 1 tablespoon sherry vinegar – brings tangy acidity to the sauce.
- 1 teaspoon smoked paprika – for a deep, smoky flavor.
- 50ml (1.7 fl oz) olive oil – for richness and smooth consistency.
- Salt and pepper – season the sauce.
- Fresh parsley – for garnish (optional).
Instructions
- Roast the red peppers: If using fresh peppers, roast them under the broiler or on an open flame until charred on all sides. Peel off the skin and remove the seeds. You can also use jarred roasted peppers to save time.
- Blanch the tomatoes: Bring a pot of water to a boil, score the tomatoes, and blanch them for 30 seconds. Remove and peel off the skins, then roughly chop the tomatoes.
- Toast the almonds (optional): For a deeper flavor, lightly toast the blanched almonds in a dry frying pan over medium heat until golden brown, about 3-4 minutes.
- Blend the ingredients: In a blender or food processor, combine the roasted red peppers, tomatoes, garlic, almonds, sherry vinegar, smoked paprika, and olive oil. Blend until smooth but still slightly textured.
- Season the sauce: Taste and adjust seasoning with salt and pepper as needed.
- Serve or store: Transfer the sauce to a serving bowl, garnish with fresh parsley if desired, and serve. Store any leftover sauce in an airtight container in the fridge for up to 5 days.
