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Easy Romesco Sauce

This delicious, smoky sauce is easy to put together in about 25-30 minutes and goes well with seafood, vegetables like green beans, or even on toast!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
Servings: 2 cups
Calories: 95kcal


  • 4 red bell peppers
  • 1 medium tomato halved and seeded (or substitute 5 cherry tomatoes)
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 1/4 tsp salt
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon paprika


  • Set the oven to broil and move a rack to the highest position.
  • Arrange whole bell peppers and halved tomatoes on a rimmed baking sheet. (If using cherry tomatoes, add them about halfway through cooking instead).
  • Broil for about 10-15 minutes until the pepper skins get a nice char and the tomatoes soften considerably, rotating the peppers every few minutes to cook all sides.
  • Remove from oven and place peppers into a medium bowl. Cover with a plate and let them steam for 15 minutes.
  • Meanwhile, in a food processor, first pulse garlic cloves a few times to roughly chop them. 
  • Add the tomatoes, salt, and red wine vinegar and pulse a few more times.
  • When the peppers are done steaming, carefully remove the tops and seeds, and slip off the skin with a paper towel. You may want to rinse them under cold water first to cool them down.
  • Add all peppers to the food processor and pulse a few times. Slowly add the olive oil as you continue to pulse, and it will turn to a chunky sauce consistency.
  • Add the paprikas and salt, pulse a few more times. Taste and adjust for seasoning, then serve with fish, chicken, pasta, vegetables, or almost anything else!


Serving: 0.33cup | Calories: 95kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 55mg | Fiber: 2g | Sugar: 4g
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