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Kary Osmond: Serve this sauce over fish, meat for your favorite veggies

Kary Osmond, on

This rich sauce that originated in Spain was intended as an accompaniment for grilled fish and meat; however, it goes just as well with vegetables too.

The sauce is slightly sweet, smokey, with a hint of garlic and a bit of zip from the red wine vinegar. There are many variations of this sauce, but typically it’s a mixture of grilled tomatoes and red peppers, garlic, toasted nuts, stale bread, oil and vinegar. It’s very easy to make, it will keep for a few days in the fridge, and it is typically served at room temperature so that all the flavors shine through.

Romesco Sauce

Serves 4 to 6

2 large vine ripe tomatoes

2 orange bell peppers


1 cup almonds, toasted

3 garlic cloves, roughly chopped

1 slice day old bread (1-inch thick), torn into pieces

1/2 cup olive oil


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