Romesco Sauce

Looking for something robust to perk up a winter day's (or night's) meal? Try this one out- Everything you need is available year round, fresh or canned.


  • 1/2 cup olive oil
  • 2 red bell pepper (roasted red pepper works well too)
  • 6 plum tomatoes (canned san marzano tomatoes work well too)
  • 1 head garlic, halved and paper removed
  • 1 vidalia or yellow onion, halved
  • 1/4 C almonds, no skin
  • 1 tbsp sherry vinegar
  • 1 tsp sweet paprika
  • 1/2 tbsp kosher salt.
  1. Preheat oven to 350. Place peppers, onion, tomatoes, and garlic on a roasting pan, and lightly coat with oil. Roast until the veggies are soft, roughly 25 minutes.
  2. Remove from the oven and let cool.
  3. Once cool, blend all ingredients together except olive oil. while the blender/food processor is running, slowly add the olive oil to the mixture in a steady stream. That's it!

**This is a fantastic dipping sauce for veggies, and a great pairing with pork or chicken.**