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Romesco Sauce

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 1/2 cups (serving size: 1/4 cup)
Serve this sauce over pasta, and garnish with parsley sprigs.

Ingredients

  • 4 cups (1-inch) pieces red bell pepper
  • 1 cup fat-free, less-sodium chicken broth
  • 2 teaspoons olive oil
  • 3/4 cup (1-inch) cubed white bread (about 1 [1-ounce] slice)
  • 1/4 cup slivered almonds
  • 1 tablespoon sherry vinegar
  • 1 (14.5-ounce) can diced tomatoes, undrained

Nutrition Information

  • calories 29
  • caloriesfromfat 40 %
  • fat 1.3 g
  • satfat 0.1 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 3.6 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 64 mg
  • calcium 11 mg

How to Make It

  1. Combine bell pepper and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender.

  2. Heat oil in a large nonstick skillet over medium heat. Add bread; cook 2 minutes or until lightly browned, stirring frequently. Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth. Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.

  3. Note: Store in refrigerator for up to 1 week or in freeze for up to 1 month.