Romesco Sauce

1. 1

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

2. 2

   Heat oil in a large nonstick skillet over medium heat. Add bread; cook 2 minutes or until lightly browned, stirring frequently. Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth. Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.