Quick Romesco Sauce


This garlicky, red-peppery, tomatoey, smoky, nutty, tasty sauce originated in the city of Tarragona, Spain. This is the perfectly portioned, quick & dirty, less-than-authentic version. It is delicious on veggie burgers, cooked vegetables, or meat & eggs (if you eat them).

Quick Romesco Sauce

  • Servings: Makes 6 Servings
  • Print

Each Serving Contains:

  • 1 fat serving (from the nuts and oil)
  • 1 serving of condiments (similar to marinara or salsa)


  • One 12-ounce jar roasted red peppers, water drained
  • 5.5-ounce can tomato paste
  • 2 oz raw almonds, hazelnuts, or pine nuts (4 fat servings)
  • 1 oz (or 2 tablespoons) of olive oil (2 fat servings)
  • 1 teaspoon salt (adjust to taste)
  • 3 cloves garlic
  • 1-2 tsp mild smoked paprika (to taste)
  • 3 tbsp red wine vinegar (or substitute lemon juice)
  • 1/4 cup flat leaf parsley (optional)

*Adjust these quantities as needed for your own individual food plan


  1. Blend all ingredients in a high-powered blender until desired smoothness.
  2. Portion into 6 equal-sized servings. Each one counts as a fat serving and a condiment.

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  1. Terry Nunez

    Wow! Cant wait to make this!
    I have all the ingredients except the red wine vinegar. Do you have other suggestions?
    I have apple cider vinegar & balsamic vinegar, would either of these do?

  2. Soooo grateful for your recipes. The cookies are the best!

    Lots of Love to you! Jacqie

  3. This was just yummy my whole family loved it! Great recipe Katie

  4. Hi Katie! Just wondering, what size gostak containers do you have? I have six 60 cc containers, and I had a bunch of sauce left over.

  5. Holly Bechiri

    Does this do well to freeze it?

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