Recipe Romesco Sauce

August 14, 2016

Article by

Silver Hills Bakery

Who says bread is just for toasting? Tonight, we’re serving zoodles (zucchini noodles) with romesco, a delicious Spanish-inspired sauce made from roasted red peppers, almonds, and toasted bread. ¡Disfrute su comida!

Recipe Details

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  • ½ medium tomato , cubed
  • 2 cloves garlic , peeled
  • 2 slices Silver Hills Sprouted Bakery Squirrelly Bread™ (or your favourite Silver Hills Bakery sprouted whole grain bread)
  • ¼ cup raw almonds (whole)
  • 1 cup roasted red peppers , drained
  • 1 Tbsp red wine vinegar
  • ¼ cup olive oil
  • ½ tsp smoked paprika
  • 1 tsp sea salt


  1. Preheat oven to 400°F
  2. Place tomato cubes, peeled garlic, bread slices and raw almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted; approximately 7 minutes. Let cool.
  3. Transfer roasted ingredients to food processor and pulse to chop. Add roasted red peppers, vinegar, olive oil, paprika and salt and process until mixed well; mixture should be relatively smooth.
  4. Use as a sauce over zoodles or other pastas, as a dip for vegetables (e.g., roasted baby potatoes), as a sandwich spread or on burgers. Store leftovers in an airtight container in the refrigerator and use within 4 days.

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