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Mary Berry Inspired Romesco Sauce Recipe

Mary Berry Romesco Sauce recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-romesco-sauce/