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Photo: Randy Mayor; Styling: Mary Catherine Muir Photo by: Photo: Randy Mayor; Styling: Mary Catherine Muir

Romesco Sauce

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.

This recipe goes with Grilled-Vegetable Sandwich with Romesco Sauce

Cooking Light SEPTEMBER 1999

  • Yield: 2 cups (serving size: 1 tablespoon).

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

Preparation

Preheat broiler.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 35
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.7g
  • Carbohydrate: 2.4g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 54mg
  • Calcium: 6mg
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Romesco Sauce Recipe

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