Smoky Romesco Sauce

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  • • 1 bulb garlic
  • • 3 tablespoons olive oil
  • • 1 red bell pepper, halved and seeded
  • • 1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes, undrained
  • • 1/4 cup sliced almonds, toasted
  • • 2 tablespoons sherry vinegar
  • • 2 teaspoons smoked paprika
  • • 1 teaspoon fine sea salt


Prep Time: 20

Total Time: 1 Hr 10 Min

  1. Heat oven to 375°F. Line 15x10x1-inch pan with foil. Cut an additional 8-inch square of foil.
  2. Slice the top off the garlic, exposing the tops of the cloves. Place the garlic in the center of the foil square, and drizzle with 1/2 teaspoon of the olive oil. Wrap the foil around the head of garlic; place on pan. Roast 18 to 20 minutes or until garlic is soft; remove and let cool.
  3. Meanwhile, heat oven to broil. Place pepper halves, cut sides down, on same pan, and brush with 1/2 teaspoon of the olive oil. Broil on upper middle rack 15 to 20 minutes or until charred. Allow peppers to cool 5 to 10 minutes; peel charred skin off peppers.
  4. Gently squeeze head of garlic to remove cloves into food processor. Add peeled pepper, tomatoes, almonds, vinegar, paprika and salt. Puree until smooth. Add remaining olive oil; pulse to combine.


The secret to Romesco Sauce is great tomatoes. Under or overripe tomatoes are more difficult to control from a flavor perspective. In this quick Romesco Sauce, fire roasted tomatoes and smoked paprika combine for a perfectly balanced sauce every time. Serve Romesco as a sauce for grilled vegetables or as a dip with crunchy bread.

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