Easy Romesco Sauce

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We love this sauce because you can use it with so many dishes and it is incredibly easy to prepare.

Although it is Spanish in origin, the flavor profile and texture of the sauce work with so many types of dishes and even cuisines. Our Parmesan-Crusted Cod with Romesco Sauce is truly a show-stopper of a meal, and the flavors just work together amazingly well. You can drizzle it on eggs, baked potatoes, grilled steaks or burgers, and so much more! And it keeps in the fridge for 7 to 10 days!

A person holding up a spoonful of homemade romesco sauce from a food processor.

How To Make Easy Romesco Sauce

This sauce is one of those creations that really doesn’t have a huge amount of ingredients, and the preparation couldn’t be simpler.

But the result tastes like you’ve been slow-cooking and stewing it for hours!


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The Ingredients You Will Need

As mentioned, none of the items that comprise this deeply flavorful sauce are exotic or hard to find. Many of them, you’ll probably already have on hand.

Here’s what you’ll need

Roasted red bell pepper – The jarred variety works great, but feel free to roast your own
Diced tomatoes – Canned and fire-roasted are fantastic
Almonds – Blanched
Oil – Olive, or Extra Virgin
Chili powder – Any variety, but we love ancho
Vinegar – Red wine
Paprika – Preferably smoked
Salt – Kosher
Bread – 1 slice of country white or Italian

An overhead view of romesco sauce ingredients including roasted red peppers, almond slivers, roasted tomatoes, a slice of white bread, oil, and seasonings.

How To Serve

This sauce is very versatile and will keep covered in your refrigerator for up to 10 days, and freezes beautifully for up to 2 months.

Romesco sauce deepens the flavor profile significantly when used over eggs, burgers, omelets, grilled chicken, and without a doubt, fish.

This sauce was made for our Parmesan-crusted cod sitting on top of delicious sautéed broccolini with garlic and lemon.

A small spoon being used to add romesco sauce over the top of Parmesan-crusted cod on top of a bunch of sautéed broccolini.

Ready to make a sauce that makes practically any savory dish that much better? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A small spoon being used to add romesco sauce over the top of Parmesan-crusted cod on top of a bunch of sautéed broccolini.

Easy Romesco Sauce

Romesco Sauce is a deeply flavorful sauce of puréed roasted bell peppers, fire-roasted tomatoes, almonds, and seasonings. It comes together in a matter of minutes and will keep in the fridge for days. Perfect over fish, chicken, eggs, burgers, and much more!
Print Pin Rate
Course: Sauce
Cuisine: Spanish
Keyword: easy romecso recipe, how to make romesco sauce, sauce for seafood
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 70kcal


  • Food processor, or blender


  • 1 red bell pepper roasted, peeled and seeded (or from jarred)
  • ½ cup diced tomatoes canned, fire-roasted, drained
  • 2 tbsp almonds blanced
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 2 tsp red wine vinegar
  • cup extra-virgin olive oil
  • 1 tbsp smoked paprika
  • ½ tsp Kosher salt
  • 1 slice white bread torn into pieces


  • Place all of the ingredients in your food processor. Process until a coarse sauce forms. The sauce will be thick but still able to pour. If too thick, add a small amount of water or tomato juice until you reach a pourable consistency.
  • Store in the fridge, covered, for up to 10 days. If desired, gently heat in a small saucepan and serve warm, or, serve at room temperature (let the sauce sit out for about an hour before serving).


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
We use jarred roasted red bell pepper for this sauce. However, you can roast your own. Simply hold the pepper over a gas flame, or place it under the broil, and cook, turning frequently, until dark and charred all over. Place in a bowl and cover with plastic wrap for 15 minutes. Once cool enough to handle, use your fingers to pull the skin from the pepper. Use a knife to remove the stem and open up the pepper and remove the seeds. 
Fire-roasted tomatoes are our favorite, but plain diced tomatoes will work just fine. 
The sauce will keep covered in the fridge for up 7 to 10 days and freezes nicely for up to 2 months. 


Calories: 70kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 359mg | Potassium: 243mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2422IU | Vitamin C: 41mg | Calcium: 49mg | Iron: 2mg
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  • Hey guys. I’m making this right now and I noticed that you left the olive oil and garlic powder out of the printable recipe. Luckily, I had watched the video and heard the Loon list all of the ingredients with his wonderful flair. I will be having it over your parmesan crusted cod and will report back later. 🙂

    • Hi Cathy! So sorry about the omission of those two ingredients! So so happy that the Loon was able to clarify for you! We hope you enjoyed the dish and we are very excited to hear how it all turned out! Best, Kris & Wesley

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