Romesco Sauce

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

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.