• ¼ cup extra-virgin olive oil
  • 3 plum tomatoes, blanched, peeled and seeded
  • 1 clove garlic, smashed
  • 3 tablespoons almonds, toasted
  • 3 tablespoons skinned hazelnuts, toasted
  • 1 tablespoon aged sherry vinegar
  • 2 teaspoons dried chile flakes, preferably Espelette
  • 1 teaspoon Spanish smoked paprika (pimentón)
  • 5 red bell peppers, roasted, peeled and seeded
  • Salt, to taste


1. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the tomatoes and cook until soft and saucy, about 8 minutes. Transfer to a small bowl and set aside.
2. In a mortar and pestle or food processor, pound or pulse the garlic into a paste. Add the almonds, hazelnuts, sherry vinegar, chile flakes and smoked paprika and crush into a coarse paste. Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue smashing until a coarse sauce forms. Season with salt. Serve with grilled fish, charred leeks or eggs.

MacGourmet downloadRomesco (Catalan Roasted Pepper and Almond Sauce). To import, drag image to your MacGourmet recipe box.




Preparation Times