Deborah Madison’s Romesco Sauce

Recipe Author: Conne Ward Cameron

This is an all-purpose recipe. Delicious on crostini, on roast vegetables or potatoes, stirred into a soup or served with beans. I remember reading about Romesco sauce for years and never thinking it would be something I’d like. Then I had to make it for a column for the paper – delicious! Now I’m a huge fan. This recipe comes from “Vegetable Literacy” by Deborah Madison.


1/2 cup plus 2 tablespoons olive oil, divided 1 slice country bread 1/2 cup almonds, hazelnuts or a mix, toasted (if using hazelnuts, peel them) 3 cloves garlic 1 1/2 teaspoons New Mexican or other ground red chili powder 1 pint cherry tomatoes, pan roasted 1 tablespoon chopped parsley 1 teaspoon fresh thyme leaves, or a few pinches dried Sea salt 1 teaspoon sweet or smoked paprika 2 red bell peppers, roasted, peeled and seeded 1/4 cup sherry vinegar


Warm 2 tablespoons olive oil in a small skillet. Add the bread, turn it immediately so that both sides are moistened with oil, then fry until golden and crisp.

Grind the toasted bread with the toasted nuts in a food processor until fairly fine.

Add the garlic, chile powder, tomatoes, parsley, thyme, scant teaspoon of salt, paprika and roasted peppers, and process until smooth.

With the processor running, gradually pour in the vinegar, and the remaining 1/2 cup oil. Adjust salt and spices to taste.