Salsa Romesco

Romesco Sauce

Preparation info
  • Makes About

    600 ml

    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

This is an all-round sauce that can be used with meat, fish and vegetables. It has a lovely earthy red colour with a deep rich flavour that is sharpened with a little good red wine vinegar. Note that this recipe calls for roasted blanched almonds.


  • 3 red capsicums (peppers)
  • 2 very ripe tomatoes
  • 1 garlic bulb


Preheat the oven to 180°C (350°F/Gas 4). Roast the capsicums, tomatoes and garlic bulb for 10 minutes then remove the tomatoe