Romesco Sauce

Serve this robust and smoky sauce over firm white fish or pork.

Lycopene count: 7 milligrams per serving.

Yield: 12 servings (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 37%
  • Fat: 2.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.8g
  • Carbohydrate: 7.6g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 228mg
  • Calcium: 35mg


  • 2 red bell peppers
  • 1 (28-ounce) can whole plum tomatoes, undrained
  • 2 garlic cloves, peeled
  • Cooking spray
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons organic vegetable broth (such as Swanson Certified Organic)
  • 2 tablespoons white vinegar
  • 1 teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • 3/4 teaspoon Spanish smoked paprika
  • 1/2 teaspoon salt


  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 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and coarsely chop. Set aside.
  3. Preheat oven to 275°.
  4. Combine tomatoes and garlic in a 13 x 9-inch baking dish coated with cooking spray. Bake at 275° for 2 1/2 hours or until most of liquid has evaporated.
  5. Combine bell peppers, tomato mixture, breadcrumbs, and remaining ingredients in a food processor; process until smooth.
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