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)
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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
- 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 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and coarsely chop. Set aside.
- Preheat oven to 275°.
- 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.
- Combine bell peppers, tomato mixture, breadcrumbs, and remaining ingredients in a food processor; process until smooth.
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Romesco Sauce Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Sauces/Condiments
- CONVENIENCE: Kid-Friendly, Make-Ahead
- CUISINE: Spanish
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Carbohydrate, Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- COOKING METHOD: Food Processor, Bake, Broil
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light