A few years ago, I tried Jamie Oliver’s Romesco sauce for the first time while visiting a friend who loved experimenting in the kitchen. I’d heard of Romesco before but never tasted it. She was making grilled vegetables, and the sauce was this smoky, tangy red goodness that completely transformed the dish.
That experience made me fall in love with how a great sauce can elevate even the simplest of meals. Jamie’s version of Romesco stands out because it balances all the flavors-smoky, sweet, and savory. It’s a versatile sauce that pairs well with everything from grilled meats to roasted veggies, seafood, and even pasta.
Ever since that day, I’ve made it many times and each batch is just as satisfying as the first.
Jamie Oliver’s Romesco Sauce Recipe
Jamie Oliver’s Romesco sauce recipe is straightforward, but it brings out all the best elements of Spanish cuisine. It’s the kind of dish that tastes like you’ve spent hours making it, even though it only takes about 30 minutes.
The key is blending roasted tomatoes, garlic, red peppers, almonds, and a few spices. The texture is smooth but with enough body to coat anything it touches. The depth of flavor comes from roasting the ingredients first, which intensifies their natural sweetness and smokiness.
Ingredients Needed
Here’s what you’ll need to make this sauce:
- 4 ripe tomatoes – Use the juiciest tomatoes you can find. Roasting them brings out their natural sweetness.
- 1 red pepper – A bell pepper adds richness and a slight sweetness.
- 3 cloves garlic – You’ll roast these whole for a mellow, sweet flavor.
- 1/2 cup almonds – These add a nutty texture that makes the sauce feel rich and substantial.
- 2 tablespoons red wine vinegar – This brings acidity to balance the richness.
- 1 tablespoon smoked paprika – For that signature smoky flavor that defines Romesco sauce.
- Olive oil – A couple of tablespoons will help roast the veggies and create a smooth blend when you mix it all together.
- Salt and pepper – To taste, because seasoning is everything.
How To Make Jamie Oliver’s Romesco Sauce
Making this sauce is almost meditative-it’s about building flavor through roasting and blending. Here’s the step-by-step process:
- Preheat the oven to 400°F (200°C).
- Prepare the tomatoes and red pepper. Cut the tomatoes in half and remove the seeds if you want a smoother sauce. Quarter the red pepper and remove the seeds.
- Roast the vegetables. Place the tomatoes and red pepper on a baking tray, drizzle with olive oil, and add the garlic cloves (still in their skins). Roast for about 25 minutes, or until the tomatoes are soft and slightly charred.
- Toast the almonds. While the vegetables are roasting, toast the almonds in a dry pan over medium heat for 5-6 minutes until golden and fragrant. Be sure to keep an eye on them so they don’t burn.
- Blend everything together. Once the veggies have roasted, let them cool slightly. Peel the garlic cloves and transfer the tomatoes, red pepper, garlic, toasted almonds, smoked paprika, and red wine vinegar into a blender or food processor.
- Season to taste. Add a pinch of salt and pepper, and blend until smooth. If the sauce is too thick, you can thin it out with a little extra olive oil or water.
- Taste and adjust. I always find myself adding a little more vinegar for tang or a bit more paprika for smoke.
Ingredient Science Spotlight
Understanding the science behind the ingredients gives this Romesco sauce an edge. Here’s a deeper look at why these ingredients work together so well:
- Roasting tomatoes and red pepper: Heat caramelizes the natural sugars in the tomatoes, bringing out a deeper sweetness. The red pepper gets soft, allowing its smokiness to merge with the tomatoes and garlic, which adds richness.
- Smoked paprika: This spice is key to creating that deep smoky flavor. It’s made by drying and smoking peppers, so it infuses the sauce with an earthy, warm taste.
- Almonds: Nuts are often used in Mediterranean cooking for their ability to thicken sauces and add richness. The almonds provide a creamy texture without making the sauce too heavy.
- Red wine vinegar: The acidity cuts through the richness, providing balance. It also helps to preserve the freshness of the ingredients, keeping the sauce vibrant.
Expert Tips
To make your Romesco sauce even better, here are a few expert tips:
- Use a variety of peppers. You can use a combination of red bell peppers and a spicier variety like a Fresno chili to add a little heat to the sauce.
- Let it rest. The flavors in this sauce develop and meld together even more if you let it sit for 30 minutes before serving. This is a great make-ahead option for busy weeks.
- Add a squeeze of lemon. While vinegar provides acidity, a little squeeze of lemon juice at the end brightens the sauce even further.
- Blend thoroughly. If you want the sauce to be ultra-smooth, use a high-powered blender or food processor and scrape down the sides as you go.
Recipe Variations
Romesco sauce is versatile. You can adjust it based on what you have on hand or the flavor profile you’re aiming for. Here are a few variations to try:
- Spicy Romesco: Add a pinch of dried chili flakes or a couple of fresh chilies to the roasting veggies to bring heat to the sauce.
- Herb-infused Romesco: Throw in a handful of fresh herbs like basil or parsley after blending to give the sauce a fresh, herbaceous note.
- Nut-free Romesco: If you’re allergic to nuts, you can replace the almonds with sunflower seeds or omit them entirely. The sauce will still have great texture and flavor.
- Smokier Romesco: Increase the amount of smoked paprika or add a drop of liquid smoke for an extra kick of smokiness.
Final Words
Jamie Oliver’s Romesco sauce is the perfect addition to any meal where you want to add depth and flavor. It’s simple to make, packed with fresh ingredients, and incredibly versatile. Whether you use it as a dip, a dressing, or a sauce for roasted meats, it never disappoints.
Over time, I’ve learned to play around with the ingredients and adjust it to suit whatever I’m cooking. And while it’s hard to beat the classic version, there’s something fun about making it your own.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Romesco Sauce?
You’ll need red peppers, tomatoes, garlic, almonds, olive oil, red wine vinegar, and smoked paprika.
How Long Does It Take To Make Jamie Oliver’s Romesco Sauce?
It takes about 25 to 30 minutes from start to finish.
Can I Make Jamie Oliver’s Romesco Sauce Ahead Of Time?
Yes! It stores well in the fridge for up to 3 days, so you can make it in advance.