TL/DR – Breadless Romesco Sauce. A gluten-free version of an easy and very tasty sauce that goes with just about anything.
If there is a sauce that is perhaps a bit underrated or that flies under the radar, it’s Romesco sauce. It’s made from roasted red peppers, tomatoes, vinegar, parsley, garlic. paprika, olive oil, almonds and bread. While the bread traditionally serves as a thickener, I prefer Romesco sauce without the bread.
This originated in Spain long ago and far away and there are so many versions of it that it’s hard to say which is the truest form. I love that it is sweet from the peppers, zippy with garlic, slightly piquant with paprika, tangy with vinegar and nutty and earthy from almonds.
This recipe is another one for the food processor and it makes a big batch, so you can use as a dip for something like Roasted Sweet Potatoes and Plantains with Romesco Sauce or just a simple batch of Easy Grilled Chicken Tenders. Or serve it on the side of Crispy Fried Catfish! Dollop it on any hot noodles! Spread it on garlic toast! Make it into a dip for crudités and crackers! Someone please stop me from this Kenny Bania moment: It’s “gold, Jerry! Gold!”
Breadless Romesco Sauce
Ingredients
- 4 stewed tomatoes, or 8 halves, pulled from a 14.5 oz can
- 1 12 oz jar roasted red peppers, rinsed and drained
- 1 medium clove garlic, chopped roughly
- 1/2 c parsley leaves
- 1/2 c almond slivers, toasted and cooled
- 1/4 c extra virgin olive oil
- 2 T red wine vinegar
- 1/2 t paprika
- 1/2 t kosher salt
- 1/8 t ground black pepper
Directions
- Step 1 Place all ingredients into a food processor and process until smooth.
- Step 2 Serve immediately or cover and refrigerate for up to a week.
