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  • 1 c. olive oil
  • 4 slices Italian bread, sliced 1/4-inch thick
  • ½ c. almonds, slivered
  • 12-16 clove garlic
  • 2 tsp. Durkee® Smoked Paprika
  • 1 tsp. Durkee® Cayenne Pepper
  • 32 cherry tomatoes, halved
  • 4 oz. sherry wine OR red wine vinegar
  • 4 c. roasted red pepper strips (or 4 medium fresh peppers to roast your own)


  1. Heat oil in a large skillet over medium-high heat. Add bread. Fry for 2 minutes; turn bread slice. Stir in almonds and garlic; fry an additional 2 minutes.
  2. Pour hot oil, almonds, garlic and bread into a food processor. Add smoked paprika, cayenne pepper, cherry tomatoes, vinegar and roasted red pepper. Pulse until peppers are coarsely chopped, not pureed. Let Romesco Sauce sit for 5 minutes to develop flavors. Salt to taste.
  3. Serve at room temperature over fish, chicken or pasta. Also delicious as an appetizer with crostini or fresh vegetables. Refrigerate any leftovers.