Servings: 2 cups
Romesco Sauce
This homemade Romesco Sauce is a versatile sauce that's tomato-based with tons of bold flavor. Use this to liven up any meats or vegetables!
Ingredients
- 6 plum tomatoes
- 4 cloves garlic
- 1 small yellow onion peeled and quartered
- 1-2 tablespoons extra virgin olive oil
- 2 slices bread crusts removed, cut into 1 inch squares
- 1/2 cup roasted red peppers drained
- 1/2 cup blanched slivered almonds
- 1-2 tablespoon s ancho chile powder
- 1 tablespoon sweet paprika
- 1 tablespoon sherry vinegar
- 2 teaspoons sugar
- 1 teaspoon coarse kosher salt
Instructions
- Preheat the oven to 400°F degrees. Line a large rimmed baking sheet with aluminum foil. Set aside.
- Trim any woody stems from the tomatoes. Quarter and press out pulp and/or seeds using your fingers. Some remaining is fine. Place the tomatoes, garlic and onion onto the baking sheet and drizzle with olive oil, tossing to coat.
- Roast the vegetables for 30 minutes, turning once. Remove and transfer all of the vegetables and juices to a large food processor.
- Pulse until a paste forms. Add the bread, red peppers, almonds, chile powder, paprika, sherry vinegar, sugar and salt. Blend on high until mixture is combined and coarse.
- Serve immediately or heat in a saucepan over low heat for 5 minutes.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 373kcal, Carbohydrates: 35g, Protein: 12g, Fat: 23g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Sodium: 1794mg, Potassium: 817mg, Fiber: 8g, Sugar: 12g, Vitamin A: 3473IU, Vitamin C: 44mg, Calcium: 152mg, Iron: 4mg