Romesco is so versatile and has a nice complex flavor profile, and yet is so simple to make. Serve it with flatbread and veggies, on roasted potatoes, tossed with noodles, served with grilled tofu, slathered on sandwiches, burgers and wraps…this goodness really has no limits for its savory applications!
Romesco is a dip that originated in the northern part of Spain and its base is usually roasted peppers, garlic, and almonds. There’s lots of variations with other added ingredients depending on who is making it. I really love the flavor of roasted tomatoes so I added them into my recipe and we really enjoyed it. I roasted a head of garlic for its sweetness and more caramelized flavor, plus I added in some raw. No vampires coming around our place anytime soon! Toasted almonds offer a bit more flavor, but if you don’t feel like toasting any then raw would be great too. The smoked paprika gives even more depth while adding some color. I used orange bell peppers in this batch, but if you’re looking for a redder hue, try using red bell peppers instead.
This is one of those recipes that’s great to have on repeat as it’s so easy to make, nutritious and good with so many dishes and meals. If you’re looking to make it gluten-free, you could try gluten-free bread crumbs or subbing in more almonds. I hope you enjoy it!
If you make this Romesco dip, please let me know in the comments below and feel free to give it a rating! Also, I love connecting on Instagram where you can tag me in your creations using my recipes. I love seeing what you’re up to in the kitchen! Thanks for reading along and I hope you enjoy this recipe!
For the Roasted Vegetables:
- 1 lb roma tomatoes
- 2 bell peppers I used orange ones but for a deeper hue, use red ones, seeded and stems removed
- 1 head garlic
- 2 tbsp + 1 tsp olive oil, divided
For the Rest of the Romesco:
- 1/2 cup slivered almonds, toasted
- 1/2 cup panko bread crumbs
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 tsp garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp dried oregano
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Cut each pepper in half, remove the stem, seeds and membranes. Place on the baking tray, cut side down.
Cut each tomato in half, remove the stem and place cut side up on the baking tray. Drizzle with 2 tbsp of olive oil.
Slice the pointed end of the garlic bulb off exposing the garlic cloves. Drizzle with 1 tsp of olive oil. Wrap tightly with foil and place on the baking tray with the vegetables.
No need to flip the vegetables. Bake for 20-25 minutes, or until the pepper skins are blistering a bit, the tomatoes are looking caramelized where cut, and the garlic is fragrant - it's the most sensitive as it can burn and dry out if over-baked.
- Combine all ingredients in a food processor. Blend on high until smooth, scraping down the sides occasionally. Serve warm or chilled. Store in an air-tight container in the fridge.