A Romesco Sauce Riff

  • Author: Aimee
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 cups 1x
  • Category: Sauce


Thick and smokey.  This sauce sure makes a meal time fun and sophisticated at the same time.  So many uses.  So simple.  An oven and a blender, that is all you need. Whatever you do, do not skip roasting the tomatoes; it gives the roasted flavor much more depth.


3 roasted red peppers sliced in half

1 pint cherry tomatoes roasted

1 cup french bread ( I used a Gluten Free baguette)

1/4 cup pumpkin seeds

2 tablespoons capers

1 teaspoon salt

1 teaspoon siraccha

1/4 cup avocado oil

1/4 cup olive oil


Turn the oven to 450 degrees.

Slice the peppers in half and cherry tomatoes.  Drizzle or pat with olive oil and put on a baking sheet with parchment.

Once the oven is hot put the tomatoes and peppers on the top shelf of the oven for 25 minutes.

Get the blender out and put the remaining ingredients in it.

Once the peppers and tomatoes are roasted and cool to touch add them to the blender.

Put the lid on the blender, turn it on high and let her rip.  Once everything is thoroughly mixed and blender is turned off.   Taste.

Put it in a container.  May you smile every time it passes your lips.  I certainly do.


If you do not have avocado oil on hand.  Feel free to add a 1/2 cup of olive oil.

Don’t want to roast the peppers and tomatoes? No Problem. Use a jar of the roasted peppers. Use a can of roasted tomatoes without sauce. Trader Joe’s is perfect for this. Drain the tomatoes really well.  Press down on the tomatoes. No matter how well you drain them, there will be more liquid than roasting your own.  Just add more bread to get the desired consistency of the sauce.