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Catalan Romesco Sauce - For when taste is king | hurrythefoodup.com
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5 from 2 votes

Romesco Sauce

Catalan Romesco Sauce. This beautiful dish has been around for hundreds of years - you won’t find a better or more authentic piece of Catalan history.
Course Dip, Party
Cuisine Catalan, Spanish, Vegan, Vegetarian
Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 as a side
Calories 162kcal
Author Cris & HurryTheFoodUp


  • 3 medium tomato (ideally raf or coeur de boeuf)
  • ½ bell pepper, red (alternatively 2 tbsp bell pepper paste per half pepper)
  • 12 almonds
  • 12 hazelnuts
  • 1 small head garlic
  • 3 oz bread (ciabatta or similar works well)
  • ½ tsp chili flakes
  • 1 tsp paprika (ideally “pimenton de la Vera” but not imperative)
  • 6 tbsp olive oil
  • 2 tbsp vinegar


  • Pre-heat the oven to 200°C/ 400°F.
  • Make a small cut at the bottom of the tomatoes. Then place the tomatoes and bell pepper on a baking tray. Cover very lightly with olive oil and a dash of salt.
  • Cut the garlic head horizontally in two and add to the tray.
  • Now off it goes into the oven. Roast for 20 -25 minutes. If you’re really short on time you can pop it all into a suitable dish and give it about 5 minutes on a low heat (650W is enough) in the microwave.
  • In the meantime roast the almonds and hazelnuts in a pan on medium heat. No oil necessary!
  • Once the roasted veggies and garlic are ready and cooled off a bit, add it all into a food processor including the nuts, bread, spices, olive oil and vinegar. The garlic cloves should pop out of their skin easily if you squeeze a little.
  • Process all the ingredients until you have a paste. Alternatively, you can also use a hand blender. And there you have it. Your very own authentic Romesco Salsa is waiting to be dipped into!
  • You can keep the sauce in the refrigerator for 4-5 days.
  • Excellent with calçots, grilled potatoes, grilled peppers, eggplant, spring onion or as a dressing for a salad.


If you liked this sauce, then you definitely need to check out our other winners! Let’s see - how about this very cool eggplant dip, Baba Ganoush, or this super popular Red Pesto!
Thanks to Cris for passing us not only a recipe but also a part of her Catalan history. Very cool!


Calories: 162kcal | Carbohydrates: 10.6g | Protein: 2.3g | Fat: 13.1g | Saturated Fat: 1.8g | Sodium: 88mg | Potassium: 182mg | Fiber: 1.5g | Sugar: 2.4g | Vitamin A: 1300IU | Vitamin C: 30.5mg | Calcium: 30mg | Iron: 0.9mg