Quick & Easy

Romesco sauce with eggplant and zucchini

Traditionally served with fish, this tomato and capsicum based sauce works wonderfully with chargrilled zucchini's and eggplant.
romesco sauce with eggplant and zucchini

Romesco is a tomato-based sauce that originated from Tarragona, Catalonia. The fishermen made the sauce to be eaten with fish. It is like a pesto – typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and nyora peppers.


Romesco sauce
Eggplant and zucchini


1.Make romesco sauce. Roast capsicums and tomato directly over a gas flame on stove-top, turning until charred (or roast in a hot heavy-based frying pan or grill pan, turning, until charred). Wrap individually in foil. Peel away skins. Chop capsicum and tomato; keep separated.
2.Heat half the oil in a medium frying pan over medium heat; cook chopped capsicum and garlic, stirring occasionally, for 3 minutes or until capsicum is soft.
3.Add chopped tomato and paprika; cook for 3 minutes or until tomato softens. Process nuts until finely chopped; add capsicum mixture, sherry and the water and blend until smooth. Season to taste.
4.Preheat a grill pan to high. Spray vegetables with olive oil; season with salt. Cook vegetables, in batches, for 4 minutes each side until tender and lightly charred.
5.Layer vegetables on a platter; top with nuts and parsley. Serve with romesco sauce.

Romesco is a traditional northern Spanish sauce, much like pesto in texture, made from a mixture of nuts and fire-roasted capsicum that often accompanies seafood or a local roasted Catalonian spring onion.


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