ROMESCO SAUCE
This is good on fish, vegetables...I'm sure that whatever you dream up would be good. I listed this as a low carb recipe, so I probably shouldn't say this, but this tastes really good with bread. From the Low Carb Cookbook by Fran McCullough.
Provided by Aunt Cookie
Categories Sauces
Time 35m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Put the garlic, almonds, tomatoes, and pepper on a baking sheet and roast for 15 minutes. The veggies should be soft.
- Peel and seed the tomatoes (honestly, I don't bother to peel them -- I'm a little lazy that way).
- Peel the garlic.
- Put the roasted ingredients in a blender or food processor and grind thoroughly.
- Add the vinegar and salt.
- While the food processor is still running, gradually trickle in the oil until the sauce thickens.
Nutrition Facts : Calories 1288.4, Fat 132.8, SaturatedFat 16.9, Sodium 172.2, Carbohydrate 21.8, Fiber 8.7, Sugar 9, Protein 12.9
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