Recipe courtesy of Mary Sue Milliken and Susan Feniger

Romesco Sauce

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  • Level: Easy
  • Total: 35 min
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 1 cup
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2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes

1/2 cup red wine vinegar

3/4 cup whole almonds

1 pound ripe tomatoes, coarsely chopped

1 tablespoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup fruity Spanish olive oil


  1. Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.