Overhead shot of Romeso in a half liter container.

Answering the question ‘what’s for dinner’ becomes infinitely easier when you have a well stocked larder. Maybe that’s common sense, but I don’t just mean making sure you have dry storage staples like beans, tomato paste, tinned fish, sugar or nuts. I’m talking flavour packed pickles, preserves and sauces that you’ve made yourself that can take a meal from ‘meh’ to ‘more please’. Having a ready made sauce in your fridge or freezer like this Super Lazy Romesco can make having a dinner that will impress a real breeze. While I am giving you a recipe here for a cheaters version, you could absolutely roast your own red peppers and tomatoes.

What is Romesco?

Not to be confused with romanesco, cauliflower’s sexy cousin, romanesco is a delicious sauce that comes together in minutes. This sauce is a slightly chunky mix of nuts (usually almonds), tomatoes, peppers, garlic, olive oil, vinegar and bread. It’s so delicious, a mix of sweet and smoky and incredibly versatile. This week alone I had a Crispy Romesco Rice Steak Salad, romesco smeared on toast with eggs and swirled it into a pot with blended sweet potatoes, ditali and white beans. Only your imagination will limit you with this sauce.

Sweet Potato Romesco with White Beans and Ditali in a green plate on a wooden table.

Ingredients

Roasted Red Peppers, Drained
Fire Roasted Tomatoes, Drained
Almonds
Stale Crusty Bread
Garlic
Smoked Paprika
Red Wine Vinegar
Olive Oil
Salt

Equipment

Can Opener
Food Processor

Ingredients

285 mL Jar of Roasted Red Peppers, Drained
398 mL Can of Fire Roasted Tomatoes, Drained
1/2 cup Almond (best if they are toasted, but not a deal breaker)
2 Slices Stale Crusty Bread
4 Cloves Garlic, Peeled
2 tsp Smoked Paprika
1 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
Salt

Instructions

Add all of the ingredients except the olive oil to the bowl of a food processor and run until everything is coarsly chopped and fully combined.
With the food processor running drizzle in the olive oil and continue to process until you have reached your desired consistancy. I prefer a chunky romesco but that's just me!
Taste the sauce and season with salt to your liking! Enjoy!