Romesco Sauce Recipe

Name: Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Italian Or French Bread, Crusted Removed, Cut Into 1-inch Cubes; 1/2 cups Almonds; 2 whole Medium Red Bell Peppers, Sliced In Half Lengthwise, Seeds And Stems Removed; 1 whole Medium Plum Tomato, Sliced In Half Lengthwise, Stem Removed; 2 cloves Garlic, In Skin; 3 Tablespoons Red Wine Vinegar Or Sherry Vinegar, Or To Taste; 1/2 teaspoons Light Agave Nectar Or Honey; 2 teaspoons Sweet Smoked Paprika; 2 pinches Cayenne Pepper, Or To Taste; 1/4 cups Extra Virgin Olive Oil

Servings: persons

1/2 cups Italian Or French Bread, Crusted Removed, Cut Into 1-inch Cubes
1/2 cups Almonds
2 whole Medium Red Bell Peppers, Sliced In Half Lengthwise, Seeds And Stems Removed
1 whole Medium Plum Tomato, Sliced In Half Lengthwise, Stem Removed
2 cloves Garlic, In Skin
3 Tablespoons Red Wine Vinegar Or Sherry Vinegar, Or To Taste
1/2 teaspoons Light Agave Nectar Or Honey
2 teaspoons Sweet Smoked Paprika
2 pinches Cayenne Pepper, Or To Taste
1/4 cups Extra Virgin Olive Oil

1
Preheat oven to 350u00b0F. Arrange bread cubes and almonds on a baking sheet. Toast in the center of the oven for 5-8 minutes, or until almonds are fragrant and bread is dried out and golden, stirring halfway through. Set aside.
2
Preheat the broiler. Arrange peppers (cut side down), tomato (cut side up) and garlic on a baking sheet. Broil 2-3 minutes, flip garlic, and broil another 2-3 minutes or until softened and garlic skin is lightly browned. Set garlic aside. Rotate pan, and continue to broil tomato for 4-6 minutes or until softened and charred. Set aside. Broil peppers an additional 2-3 minutes or until all skin is well-charred.
3
Transfer peppers to a brown bag, seal and allow to steam for 10-12 minutes. Meanwhile, peel garlic, and peel and chop the tomato. Peel and chop peppers. Discard skins. Using a food processor, finely grind bread and almonds. Add peppers, tomato, garlic, 2 tablespoons of vinegar, agave and spices. Blend until smooth. Stream in olive oil while blending, until incorporated. Taste and season with additional vinegar, salt and/or pepper, if desired. Serve this with my marinated pork tenderloin or your dish of choice. Enjoy.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Italian Or French Bread, Crusted Removed, Cut Into 1-inch Cubes, 1/2 cups Almonds, 2 whole Medium Red Bell Peppers, Sliced In Half Lengthwise, Seeds And Stems Removed, 1 whole Medium Plum Tomato, Sliced In Half Lengthwise, Stem Removed, and more.

Yes, Romesco Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Romesco Sauce

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