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Spanish Romesco Sauce (Vegan, Gluten, Grain, Dairy Free) In A round Bowl with tomatoes, bell pepper, garlic, almonds showing in the background. Shown from above
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Spanish Romesco Sauce (Vegan, Gluten, Grain, Dairy Free)

This is an easy and delicious traditional recipe for a Spanish romesco sauce. Serve it with grilled vegetables, fish or chicken.
Course Condiment, Dip Sauce, Spread
Cuisine Spanish
Keyword Easy, Gluten-Free, Healthy, Low Carb, Vegan
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 1 jar

Ingredients

  • 4-5 Tomatoes (I used Otello tomatoes)
  • 1 whole Garlic
  • 1 Red bell pepper cut in half and deseeded
  • 1-2 Nora pepper (ancho pepper or bell pepper)
  • 10 Almonds
  • 10 Hazelnuts
  • 1 slice Gluten free white bread (can be omitted)
  • 2 tbsp Vinegar
  • 1/4 dl Olive oil + more to bake the vegetables
  • Sea salt, to taste

Instructions

  • Place the Nora pepper in a bowl of hot water to let make it softer.
  • Preheat the oven to 200 degrees Celcius.
  • Cut a cross at the bottom of each tomato to avoid it from exploding in the oven. Place in a baking safe oven dish with the cross cut side up.
  • Cut the bell pepper in half and remove the seeds. Place in the baking dish with the skin side up. Add the whole garlic head. Drizzle everything with just a little bit of olive oil and place in the oven.
  • Check on the vegetables every now and then. After 35-45 minute, when the garlic head is golden brown and soft on the inside remove from the oven. Bake tomatoes and bell pepper until charred and soft. Remove from the oven and let them cool for 5-10 minutes.
  • Meanwhile dry roast the almonds and hazelnuts in a dry pan over medium heat until golden brown.
  • Remove the seeds from the ancho pepper.
  • Peel the tomatoes and bell pepper. Remove the garlic from their skin. Place in an high speed blender and mix until smooth.
  • Add the vinegar, olive oil, almonds, hazelnuts, sea salt and bread (if using) and mix until the sauce is almost smooth, but still looks slightly grainy. You want it to have some texture and feel some of the nut pieces when eating.
  • Taste to check the seasoning, add more vinegar, sea salt, pepper if needed. You can adjust the thickness of the sauce by either adding a little bit of water if you want it thinner or adding some (more) bread if you want it thicker.
  • Pour into a clean (important) jar, store in the fridge for up to seven days.