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A classic Spanish dish, Romesco Sauce is made with delicious roasted red peppers, almonds and bread.

Romesco Sauce

  • Level: Beginner
  • Course: Entrée
  • Serving Size: Serves 4-6
  • Cook Time: Approximately 30 min
  • Prep Time: Approximately 10 min
Ingredient Description:
3 medium roma tomatoes - quartered
1 large red bell pepper – quartered and seeded
4 garlic cloves - cut in half
1 slice of bread
1/2 cup olive oil
1/4 cup almonds – toasted
1/4 cup red wine vinegar
1/2 teaspoon smoked paprika
1 pinch crushed red pepper
Kosher salt to taste

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  1. Preheat the Calphalon Quartz Heat Countertop Oven to 425 degrees using the roast setting.
  2. Chop the tomatoes, red bell pepper, and garlic clove using a knife from the Calphalon Precision 10-pc. Space Saving Self Sharpening Knife block set.
  3. Place the vegetables and garlic on the baking sheet and season with half of the olive oil; salt to taste.
  4. Place the baking sheet in oven and roast until garlic is golden brown; approx. 15 minutes.
  5. Once the vegetables are done, take the baking sheet out of the oven them let cool; approx. 10 minutes.
  6. While the vegetables are cooling, toast the slice of bread in the Calphalon Quartz Heat Countertop Oven until it’s golden brown; approx. three minutes.
  7. Once the vegetables are cooled, place all ingredients (roasted vegetables, bread, almonds, paprika, red pepper flake and red wine vinegar) into your Calphalon Auto-Speed Blender and blend until mixture is finely puréed. While the blender is on, drizzle remaining olive oil into the blender. Season the sauce with salt to taste.