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Under 30 Minutes

Romesco Sauce

This slightly sweet, mildly spicy romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Romesco Sauce

Source: Everyday Food, March 2007


  • 3/4 cup blanched slivered almonds
  • 2 garlic cloves, thickly sliced
  • 1 slice white sandwich bread, torn into small pieces
  • 1 can (14 1/2 ounces) whole peeled tomatoes in juice, drained well and squeezed to remove seeds
  • 1/4 cup jarred pimientos, drained
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon sweet paprika
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper


  1. In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.

  2. Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.

Reviews (1)

  • Sojo16 12 Feb, 2008

    This sauce is fairly easy to make on a weekend (if you have a food processor) and it's absolutely a knockout with the chicken breasts and potatoes. I do about half sweet paprika and half smoked paprika. I make a double batch so I have enough to freeze three Glad bowls full, and then use the last bit for supper that day. Really a must-try. It's like nothing you've tasted before, but absolutely delicious.

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