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Romesco Sauce

Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield 2 cups (serving size: 1 tablespoon).
There are several versions of this famous sauce; this one is thick and smooth. A high percentage of its calories come from fat, but think of it more as a condiment--a little goes a long way. It does wonders for tying together the elements of a vegetable stew and can easily replace mayonnaise on a grilled-vegetable sandwich.

Ingredients

  • 1 large red bell pepper
  • 1/3 cup blanched almonds (about 1 1/2 ounces)
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 4 plum tomatoes, quartered and seeded
  • 2 (1-inch-thick) slices Italian bread, toasted (about 2 ounces)
  • 3 garlic cloves, peeled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar or white wine vinegar

Nutrition Information

  • calories 35
  • fat 2.6 g
  • satfat 0.3 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 0.7 g
  • carbohydrate 2.4 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 54 mg
  • calcium 6 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.

  3. Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.