Jamie Oliver Romesco Sauce Recipe
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.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Sauce
- Method: Blending
- Cuisine: British
Ingredients
Scale
- 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.