Romesco Sauce à la Carolyn

I have recently added another sauce to my diet, and it is yummy!

If you have the desire, and the time, here is my take on this delicious sauce. It goes perfectly over so many dishes, from pasta and chicken, fish, eggs, or your favourite bean dish; this sauce is scrumptious.

Now I do know that many use roasted red peppers bought at the store. Some love sun-dried tomatoes too. However, I had a little time to spare so I roasted my red pepper (capsicum) along with some ripe red tomatoes, removed the skins and voila, the basis of my sauce was formed.

I also enjoyed creating this sauce from scratch. No preservatives or additives makes my little heart sing.

Add any herbs and spices you love. Any ‘fresh’ ingredients you love will make it ‘yours’.

Nut Sensitivity or Allergy?

Dorothy of Dorothy’s New Vintage Kitchen, a woman whose culinary experience and expertise I both value and admire, when asked for a nut substitution for this recipe advised:

I have substituted both pumpkin seed and sunflower seed kernels with success! You can toast them if you like. The nut allergy folks in my family can eat seeds, you just need to check the package to make sure they weren’t processed on equipment that also treats nuts. Happy cooking! Dorothy.

This morning I made 2 batches of the recipe. One batch with pumpkin seed kernels, the other with sunflower seed kernels, both of which I firstly grounded. Taste wise, I do believe I have a (very) slight preference for the sunflower seed batch. However, both have turned out very successfully. I’ll definitely be adding these seeds to future recipes. Thank You so much, Dorothy!

Bell Peppers aka Capsicum

Sauce for two:

1 large bell pepper/capsicum

3 medium sized ripe tomatoes

1/2 cup raw almonds – or 1/4 cup almond meal

1 – 2 tablespoons olive oil – plus a little for coating the pepper and tomatoes before baking

1 or 2 cloves minced garlic

1/4 cup lemon juice

2 tablespoons minced parsley

1 teaspoon tamari – or low salt soy sauce (optional)

1 teaspoon maple or date syrup

salt to taste


Set oven to 400F/200C

Place the pepper on a baking tray (with or without baking paper) and spray/coat it all over with olive oil. It will take 30 – 40 mins depending upon the size. When the skin has blackened a little it is done.

After 10 mins add the tomatoes to the baking tray and spray/coat them with olive oil. Cook a further 20 – 30 mins.

Once cooked allow the pepper and tomatoes to cool a little then remove their skins and the core of the pepper.

Blend all ingredients together until smooth. Or, if it’s your preference, leave your sauce a little chunky.

Then warm through and ENJOY!



Image Credits: Pixabay


    1. I know you are an Aussie girl, and I’m now wondering why you would want this yummy sauce without one of its heroes – the delightful capsicum.
      Are you allergic?
      Naturally, you could try it with just the tomatoes – doubling the tomatoes to 6. I can’t see any reason why not..

  1. Thank you, my dear Carolyn, for this delicious recipe! I’m sure it tastes great, I’m not a great cook, but I’ll keep in mind to try it in the future. Have a beautiful and blessed day! Hugs!

    1. Hi Mihaela, lovely to see you! 🙂
      Yes, it is quite nice to have in so many dishes. Keith enjoys it, which is such a comfort for this cook and my little heart. 😉 😉 If it pleases him, it must be tasty.
      It also freezes well and keeps in the fridge for two to three days.

    1. Haha Dorothy, it is a delicate sauce, to be sure; one that would become more robust with a few ingredient changes. But, with a light meal it’s truly yum!.
      And yes, the image was so cute I couldn’t resist… 😉 😉

    2. Dorothy, I do hope you don’t mind me asking, but I would so appreciate and value your input knowing of your vast experience in the field of –
      “A Vermont Innkeeper’s Collection of Seasonal Vintage Recipes, Reimagined for Today’s Kitchens.”
      I do love that title… 😍
      For those with allergies or sensitivities to nuts what would you use as a replacement in this recipe?

      1. I have substituted both pumpkin seed and sunflower seed kernels with success! You can toast them if you like. The nut allergy folks in my family can eat seeds, you just need to check the package to make sure they weren’t processed on equipment that also treats nuts. Happy cooking!

        1. Oh, Thank You, Thank You!
          I was thinking sunflower seeds, but didn’t want to publish that without a ‘heads up’ from someone with an established recommendation; such as you.
          I will, with your agreement, add that to the recipe with an accreditation to you. Please let me know if that’s okay!

  2. Sounds like a much better way of doing sauce when it’s natural and you know what’s going in it without any hidden nasties. I’m quite liking the mix of ingredients, sounds quite flavourful! xx

    1. Caz, it’s a delicate sauce made this way from scratch. And I do love the thought, as you mentioned, that it doesn’t contain so many of the nasties so often found in store bought products. There always seems to be sugar and vast amounts of salt in everything!!!

      I’m not an ‘absolute’ purist. However, when we can make our own, just that thought alone is comforting!
      Lovely to see you…

    1. Hahah…. Me too! I like a little heat ‘sometimes’…

      But, I realised that what we call a capsicum or a pepper here in Australia you, over there in the US, call the capsicum a bell pepper. 😎 This type of pepper doesn’t rate on the Scoville Scale of heat. In other words: It is not hot at all. It is more ‘sweet’, and yummy for your tummy !😋

      I’ve added a little pic of the bell pepper in the recipe and have changed the wording to read ‘bell’ pepper to avoid confusion.
      Lovely to see your face! 💖

      1. You’re right about the Bell Peppers, and had a sliced red bell pepper with scrambled hamburg . Also a sliced onion mixed in.
        Now, when ever I have a bell pepper, I’ll be thinking of you!

    1. Barbara it is so easy.

      Yesterday, as I was making the type with pumpkin seed and another with sunflower seed kernels I needed to go to the shops. So, I turned off the oven, which had been on for about 15mins on 200C (inside were the capsicums and tomatoes roasting).

      When I arrived home about 30mins later, lo and behold, the capsicums and tomatoes were baked. The skins came off so easily; they were perfect. I do believe I’ll be doing this in future – particularly with summer almost here!

      Yep: It’s such a versatile use recipe. This morning I had it over eggs. Yum!

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