Description
Mary Berry’s Romesco Sauce is a Mediterranean-style sauce that originates from Catalonia, Spain. It’s typically made with roasted red peppers, tomatoes, almonds or hazelnuts, olive oil, garlic, and a touch of vinegar for acidity. Blended until smooth, the sauce has a deep smoky flavor with a nutty undertone, making it an excellent accompaniment for seafood, grilled vegetables, and even pasta.
Ingredients
- Roasted red peppers (2 large, jarred or freshly roasted) – Brings smoky sweetness.
- Tomatoes (2 medium, roasted or canned) – Adds depth and acidity.
- Almonds or hazelnuts (¼ cup, toasted) – For a nutty crunch and richness.
- Garlic cloves (2, roasted or lightly sautéed) – Balances sharpness with aroma.
- Olive oil (¼ cup, extra virgin) – Creates a silky texture.
- Red wine vinegar (1 tbsp) – Provides brightness and tang.
- Smoked paprika (1 tsp) – Adds that essential smoky kick.
- Salt (to taste) – Enhances all flavors.
- Bread slice (1 small, toasted, optional) – Thickens and adds body.
Instructions
-
Toast the nuts
Heat a pan over medium heat and lightly toast the almonds or hazelnuts until golden and fragrant. -
Prepare the garlic
Roast or sauté the garlic cloves until soft and slightly caramelized. -
Blend the base
In a food processor, combine roasted red peppers, tomatoes, nuts, garlic, smoked paprika, and vinegar. -
Add olive oil
While blending, slowly drizzle in the olive oil until the sauce becomes smooth and creamy. -
Adjust seasoning
Taste the sauce and add salt, extra paprika, or vinegar as needed. -
Serve or store
Transfer to a jar. Serve immediately or refrigerate for up to 5 days.