Total Time
Prep 10 mins
Cook 40 mins

Fast, easy & yum! Great to have in the fridge - let come to room temp before saucing flash sauteed shrimp or roasted white-fleshed fish. We've used on sandwiches when out on the boat for the day! Mmmmm! Better than mayo & mustard!! We tend to do battle over salt in our house, hence the salt recommendation. Enjoy! Roasting the tomatoes takes the longest - sometimes I will roast the garlic to mellow it for friends who are put off by fresh garlic. This sweetens the sauce somewhat. I use whatever chewy unbleached bread I happen to have on hand (French, Italian, ciabatta, sourdough) Can be made with filberts but we prefer pine nuts. Did not include overnight rest as it is not mandatory to enjoy this sauce.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Drizzle tomatoes & bread with olive oil, salt & fresh-ground black pepper then roast on foil-covered cookie sheet for 40 minutes. Add almonds & pine nuts to cookie sheet for last 10 minutes of roasting time. Check after 6-8 minutes to make sure nuts not burning.
  3. Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the next five ingredients. Pulse until well combined.
  4. Add salt 1/2 teaspoon at a time, to taste. This sauce is best if allowed to rest a day after preparation so the flavors can develop. Garlic becomes more pronounced with overnight rest.
Most Helpful

5 5

Wow, I have just tried this recipe, as I lost my tapas cookbook when I moved house and was missing my romesco sauce recipe! This is so much better and roasting the tomatoes gives such a great flavour! Mine came out quite thick, much thicker than I remember my previous romesco sauces - I used it as a dip with olive bread - it was the perfect starter. Thank you!

5 5

Oh my gosh...this is SO GOOD! Thank you so much for the recipe. I have been looking for a Romesco sauce that was like I remembered and this is perfect! I grilled some young onions from the garden and dipped them in this, yummy!