Romesco Sauce

recipe
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

Nutritional 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

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

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 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.

Note:

Jaime Harder,

October 2006
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