Romesco sauce originates from Tarragona, in Northeastern Spain. It is said that the fishermen of the area made it to eat with fish. It is great with seafood, but is a tasty sauce to accompany meat and vegetables as well.  I had Romesco sauce for the first time at my favorite Tappas restaurant and it was served with a chicken dish.  It was so yummy that I finished the sauce before I finished the chicken!  If I had only known how easy it was to make at home I would have been enjoying this recipe a long time ago!

Ingredients:

  • 1/4 cup EVOO (use a high quality brand)
  • 2  half inch thick slices of whole wheat bread, torn into pieces
  • 1/2 cup almonds, chopped or slivered
  • 5-6 cloves garlic, chopped
  • 1 tsp salt
  • 1 15-ounce can of no salt added crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded
  • 1 8-ounce jar of roasted red bell peppers
  • 1 tbsp smoked paprika
  • 2-3 tbsp sherry vinegar or red wine vinegar

Preparation:

  1. In a medium saute pan heat the oil on medium high heat.

    Saute the bread and almonds

  2. When the oil is hot, sauté the bread and almonds, stirring often, until they start to brown.
  3. Add the garlic and sauté another 1-2 minutes, stirring once or twice.

    Add all the ingredients into blender and puree until smooth

  4. Place the bread mixture into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth.

Nutritional Info:

Makes 1 1/2 cups.

Serving size 1 tbsp.

Nutrients per serving:  Calories: 44.5, Cal. from Fat: 29, Total Fat: 3g, Sat. Fat: 0g, Carbs: 3g, Fiber: .5g, Sugars: 1g, Protein: 1g, Sodium: 32.5mg, Chol: 0mg

Notes:

Romesco sauce will last for a week or more in the fridge, sealed in airtight container. It freezes well, too.

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