Romesco Sauce

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. 2

   Place the tomatoes, bell pepper, and garlic cloves on the prepared baking sheet. Brush the vegetables with some of the olive oil and sprinkle with kosher salt.

3. 3

   Bake in the preheated oven until the garlic is golden brown, 15 to 20 minutes.

4. 4

   Remove from the oven and let cool for 10 minutes.

5. 5

   While the vegetables cool, bake the bread slice on an oven rack until golden brown. Remove and let cool.

6. 6

   Scrape the vegetables and any juices from the pan into a food processor or blender.

7. 7

   Break the bread into pieces and add to the food processor with the toasted almonds, vinegar, paprika, and red pepper flakes.

8. 8

   Puree until finely ground, then, with the machine running, drizzle in the remaining olive oil.

9. 9

   Season to taste with additional salt if needed.

• Calories 321.51 kcal Moderate
• Protein 2.46 g Low Source
• Carbs 33.23 g Moderate
• Total Fat 17.91 g High
• Saturated Fat 2.26 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 28.7 mg Low Source
• Fiber 1.59 g Low Source
• Sugar 2.59 g Moderate
• Added Sugar 0.35 g Low Source
• Calcium 547.82 mg Good Source
• Iron 0.71 mg Low Source
• Potassium 101.41 mg Low Source
• Vitamin A 109.59 mcg_rae Moderate
• Vitamin C 83.7 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄