Gluten-Free Romesco Sauce
Makes 3 cups
Time 1 hr
A flavorful, versatile combination of roasted peppers, tomatoes, garlic and almonds, this Spanish-inspired sauce ideal for dipping, spreading or simply tossing with pasta. Traditionally made with a slice or two of white bread, this version skips the bread for equally terrific results.
Special Diets:
Ingredients
- 1 medium red onion, quartered
- 1 red bell pepper, quartered
- 3 large tomatoes, quartered
- 1/2 cup slivered raw almonds
- 6 cloves garlic
- 2 tablespoons red wine vinegar
- 1/8 teaspoon cayenne pepper
Method
Preheat the oven to 350°F.
Place onion, bell pepper, tomatoes, almonds and garlic in a large baking dish with 2 tablespoons water.
Cover and roast until peppers are completely soft, about 40 minutes.
Place roasted vegetables and almonds in a food processor or upright blender.
Add vinegar and cayenne.
Puree until smooth.
Refrigerate in an airtight container for up to 5 days or freeze for up to 1 month.
Nutritional Info:
Per serving: about 2 tablespoons, 20 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 2g carbohydrates (1g dietary fiber, 1g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1 medium red onion, quartered
- 1 red bell pepper, quartered
- 3 large tomatoes, quartered
- 1/2 cup slivered raw almonds
- 6 cloves garlic
- 2 tablespoons red wine vinegar
- 1/8 teaspoon cayenne pepper