Roasted red pepper romesco

A Spanish sauce dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Red bell peppers and tomatoes are on the EWG Dirty Dozen list; they are worth sourcing organic to reduce pesticide exposure. Garlic and onions are less of a concern here.

Ingredients

• 2 large red bell peppers
• 250 g ripe tomatoes
• 1 small onion
• 2 cloves garlic
• 1/3 cup blanched almonds
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• to taste black pepper

Method

1. Preheat the oven to 200°C (390°F).
2. Place the red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred.
3. Meanwhile, score an 'X' on the bottom of each tomato and blanch them in boiling water for 1 minute. Transfer to ice water, peel, and chop.
4. Peel and roughly chop the onion and garlic.
5. Remove the roasted peppers from the oven and place them in a bowl, covering with a plate to steam for 10 minutes.
6. Peel the skins from the roasted peppers and remove the seeds.
7. In a food processor, combine the skinned peppers, chopped tomatoes, onion, garlic, almonds, olive oil, vinegar, paprika, salt, and black pepper.
8. Blend until the mixture is smooth and well combined.
9. Adjust seasoning to taste and serve as desired.

Notes

• Serve as a dip with fresh vegetables or as a sauce for grilled meats.
• For a milder flavor, reduce or omit the garlic.
• Store in an airtight container in the fridge for up to a week.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Spanish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.