Romesco Sauce

Name: Romesco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 946 milliliters (1-inch) pieces red bell pepper; 411 grams diced tomatoes, undrained; 237 milliliters fat-free, less-sodium chicken broth; 2 teaspoons olive oil; 1 Tbsp sherry vinegar; 59 milliliters slivered almonds; 177 milliliters (1-inch) cubed white bread (about 1 [1-ounce] slice)

The recipe Romesco Sauce is ready in around 45 minutes and is definitely a tremendous dairy free and vegetarian option for lovers of European food. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 80 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have slivered almonds, olive oil, bread, and a few other ingredients on hand, you can make it. It works well as a sauce.

Instructions

Combine bell pepper and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender.

Ingredients you will need

Bell Pepper

Broth

Equipment you will use

Sauce Pan

Heat oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add bread; cook 2 minutes or until lightly browned, stirring frequently.

Ingredients you will need

Bread

Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly.

Ingredients you will need

Almonds

Nuts

Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth.

Ingredients you will need

Bell Pepper

Tomato

Vinegar

Equipment you will use

Blender

Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.

Equipment you will use

Frying Pan

Note: Store in refrigerator for up to 1 week or in freeze for up to 1 month.

Equipment

Sauce Pan

Frying Pan

Blender

Ingredients

Servings:

946milliliters

(1-inch) pieces red bell pepper 411grams

diced tomatoes, undrained 237milliliters

fat-free, less-sodium chicken broth 2teaspoons

olive oil 1Tbsp

sherry vinegar 59milliliters

slivered almonds 177milliliters

(1-inch) cubed white bread (about 1 [1-ounce] slice)

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Vina Herminia Tempranillo. It has 4.2 out of 5 stars and a bottle costs about 14 dollars.