Dairy-Free Romesco Sauce
Prep time
Cook time
Total time
This flavorful Spanish sauce is naturally dairy-free, and has a rich texture and slightly sweet and spicy flavor. It compliments a range of proteins, including the olive oil fried eggs option in the notes. Use ripe, in season produce for the best flavor. See the post above for more recipe tips and serving ideas.
Author: Alisa Fleming
Recipe type: Sauce
Cuisine: Spanish
Serves: 8 servings
Ingredients
- 3 garlic cloves, unpeeled
- 3 tablespoons + ¼ cup olive oil, divided, plus additional if needed
- 1 small tomato, cut in half
- 1 medium red bell pepper, halved, stem and ribs/seeds removed
- ¼ teaspoon kosher salt, plus additional as needed (see directions and Salt Note)
- 2 tablespoons blanched almonds or hazelnuts (or a combination of the two)
- ¼ slice bread, toasted
- 1 tablespoon red wine vinegar or sherry vinegar
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat your oven to 350ºF.
- Place the unpeeled garlic cloves in a small baking dish and cover them with 2 tablespoons oil.
- Place the tomato and bell pepper halves on a baking sheet. Drizzle them with 1 tablespoon oil and sprinkle on a pinch of salt. Toss to coat, then place them cut side down on the baking sheet.
- Put the garlic and tomato and bell pepper halves in the oven. Roast the garlic for 20 minutes, or until it is soft. Roast the tomatoes and bell peppers for about 45 minutes, or until they are soft and the skin has wrinkled and blackened slightly. Reserve the garlic roasting oil.
- Let cool, and then peel the skins off the garlic, tomatoes, and bell peppers.
- Place the nuts in the bowl of a food processor or a high-power blender and pulse twice. Add the toast and pulse until the mixture forms a coarse paste. Add the tomato, bell pepper, garlic, reserved garlic oil, vinegar, cayenne pepper, and ¼ teaspoon salt. Pulse motor until mixture is relatively smooth. Slowly add the remaining ¼ cup olive oil and pulse until well blended. Taste and blend in more oil for richness and to thin, if desired, and more salt, to taste.
Notes
Salt Note: Chef Peel uses about 1 teaspoon of kosher salt in the full recipe. We found this a little salty, which is why we just say to start with ¼ teaspoon and then salt to taste.
Olive Oil Fried Eggs Option: Coat the bottom of a large skillet with olive oil. Heat until the oil is hot. Gently crack 4 eggs one at a time into the hot oil. Cook until the eggs reach your desired yolk hardness. Place one fried egg on a slice of dairy-free toasted sourdough or gluten-free bread, top with a spoonful of the Romesco, and garnish with chives or fresh parsley, if desired.
Olive Oil Fried Eggs Option: Coat the bottom of a large skillet with olive oil. Heat until the oil is hot. Gently crack 4 eggs one at a time into the hot oil. Cook until the eggs reach your desired yolk hardness. Place one fried egg on a slice of dairy-free toasted sourdough or gluten-free bread, top with a spoonful of the Romesco, and garnish with chives or fresh parsley, if desired.
Nutrition Information
Serving size: about 3 tablespoon Calories: 118 Fat: 12g Saturated fat: 1.6g Carbohydrates: 2.4g Sugar: 1g Sodium: 65mg Fiber: .7g Protein: .9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-romesco-sauce