Smoky Romesco Sauce

Clock icon
20 Minutes Prep
1 Hour 10 Minutes Total

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 Spanish paprika combine for a perfectly balanced sauce every time. Serve Romesco as a sauce for grilled vegetables or as a dip with crunchy bread.

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