The Ultimate Romesco Sauce – Smoky, Mediterranean, and Made for Grilled Greatness

If there’s one sauce I keep coming back to when the grill’s hot and the garden’s full, it’s romesco. Smoky, silky, and deeply Mediterranean, this one’s a knockout with grilled meat, fish, or veg—and it’s ridiculously simple to throw together.

Romesco started life in Catalonia, traditionally made by fishermen to accompany their catch. My version keeps that rustic soul but brings it into the here and now—fresher, lighter, and perfect for a British barbecue (or just a midweek dinner you want to taste like holiday).

My Romesco Recipe

• 100g diced tomato

• 100g olive oil

• ½ lemon, juiced

• 1 clove garlic, chopped

• 1 shallot, finely diced

• 1 tsp caster sugar

Combine everything in a bowl and let it sit for 20–30 minutes to let the flavours get to know each other. Then blend until smooth. That’s it. No need to roast or faff. This version is punchy, fresh, and raw—ideal when tomatoes are at their peak.

I served it with barbecued sea bass and vegetables charred on the grill—courgettes, red onions, maybe a few blistered padrón peppers if you’re lucky. It’s the kind of meal you eat outside with a glass of wine and forget to check your phone. That’s the goal.

Want to mix it up? Use this as a base and riff on it—add smoked paprika, toasted almonds, or roasted peppers if you like a deeper flavour. But honestly, it’s banging as is.

Ready to Level Up Your Summer Sauce Game?

Try this one out and tag us @WinchesterCookery on Instagram. We’re sharing more seasonal sauce recipes throughout the summer—simple, flavour-packed, and chef-tested.