Romesco has its origins in the port city of Tarragona, Catalonia. It is typically made from a mixture of tomatoes, ¤ora peppers, nuts, extra virgin olive oil and a few spices. This special recipe was developed by Basque chef Mikel Trevino de Luis. While Romesco was originally made by fishermen to pair with seafood, this versatile condiment pairs well with a number of foods like potatoes and even bread. This sauce is not prepared with bread, so it is gluten-free.