Romesco Sauce

Written by Eydie Desser

Romesco Sauce is smokey, tart, sweet and spicy, it satisfies all of our taste sensations.  Romesco is a tomato-based sauce that originates from Catalonia. Fishermen made it to be eaten with fish.

Garden of Eydie loves it with veggie noodles:  steamed butternut squash noodles, zucchini noodles, cucumber noodles, you name it.  It’s a fabulous, easy to make sauce you can use for almost any plant based meal. Tip: make double or triple batch and freeze in ice cube trays or BPA-free zip top bags. It only takes a few minutes at room temperature to defrost or microwave for a few seconds.


  • 1 oz. unsweetened dried coconut flakes, toasted just until golden
  • 1 cup roasted red bell pepper, skinned (about 2 large peppers)
  • 1 14-oz can salt-free,  diced fire-roasted tomatoes, drained
  • 1 medium size garlic clove, minced, (one heaping tsp.)
  • 1 medium sized Shallot, roughly chopped, (about 2 TB)
  • ⅛ tsp. Red pepper flakes (optional)
  • 1/4 tsp. Smoked sweet paprika
  • Freshly ground black pepper, to taste


Make the Sauce:

Heat oven to 425℉, oven rack placed on top third of the oven

1- For the roasted bell peppers:  Slice off the top and bottom of the red bell peppers, and slice down one side.  Open up the pepper and remove the seed bulb. Place on the parchment lined sheet pan,  skin side up, and push down on the pepper to make it flat. Place in the oven and roast until the bell pepper skin is completely black.  Remove from the oven and using tongs, place peppers in a bowl and cover with plastic wrap so that the skin will release from the flesh. After about 10 minutes, remove peppers from the bowl and remove blackened skin with your fingers or a paring knife.

2- For the Sauce: Combine all of the ingredients in a blender and pulse to a rustic sauce consistency, or blend thoroughly if smooth consistency is desired.

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