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Romesco Sauce

Yield 12 servings (serving size: about 1/4 cup)
Serve this robust and smoky sauce over firm white fish or pork.Lycopene count: 7 milligrams per serving.

Ingredients

  • 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

Nutrition Information

  • calories 56
  • caloriesfromfat 37 %
  • fat 2.3 g
  • satfat 0.2 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 1.8 g
  • carbohydrate 7.6 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 228 mg
  • calcium 35 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 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.