Romesco Sauce
Author: Marla Hingley
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
  • ¼ cup almonds, toasted (skin on or off)
  • 12 oz Roma tomatoes, seeded, halved
  • 1-2 clove garlic, minced
  • 1 slice GF bread, well toasted
  • ½ cup jarred roasted peppers, drained & halved
  • ¼ cup Italian parsley, chopped
  • 2 Tbsp red wine vinegar or cooking sherry
  • 1 tsp smoked paprika
  • ¼ cup olive oil
  • Salt to taste
  1. Toast almonds on a baking sheet at 400°F for 8-10 minutes until fragrant and they start to turn golden, shake pan a few times while roasting.
  2. If you don’t like the skins on the tomatoes, then cut a shallow ‘x’ in the bottom of the tomatoes and place them whole (and unseeded) in another roasting pan and place in oven with almonds. After 10 minutes their skins should have split more and they should be easy to peel. Half tomatoes, remove core/seeds and place them along with the almonds, and garlic into a food processor, pulse for a few seconds to coarsely chop.
  3. Tear the toast into pieces then add to the food processor along with the remaining ingredients, except the oil. Process until mixture is finely ground.
  4. With the machine running, slowly pour in the oil and process until almost smooth. Season to taste with salt.
*You can use any tomatoes you like, however Roma tomatoes have the lowest moisture content making them perfect when you want to create a thick sauce.

*There is a huge difference in taste between sweet paprika and smoked paprika. If you substitute one for the other, the dish will take on a whole new flavor.
Recipe by Gluten Free Club at