ROMESCO SAUCE

Romesco Sauce image

This slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 10

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Ingredients

3/4 cup blanched slivered almonds
2 garlic cloves, thickly sliced
1 slice white sandwich bread, torn into small pieces
1 can (14 1/2 ounces) whole peeled tomatoes in juice, drained well and squeezed to remove seeds
1/4 cup jarred pimientos, drained
2 tablespoons red-wine vinegar
1 tablespoon sweet paprika
1/8 to 1/4 teaspoon cayenne pepper
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.
Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.

Nutrition Facts : Calories 72 g, Fat 6 g, Fiber 1 g, Protein 2 g

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