Romesco Sauce

Romesco Sauce Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Serve this sauce over pasta, and garnish with parsley sprigs.

Yield:

4 1/2 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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

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.

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

Note:

March 2003
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