Romesco Sauce
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This recipe makes 12 1/4 cup (50 mL) servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup | - |
| 50 mL : about | - |
| cal | 101 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 113 mg |
| potassium | 155 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 6 |
| vit C | 35 |
| folate | 6 |
Serve this warm sauce spooned over grilled or broiled firm white fish, such as halibut or cod, or with grilled shrimp or chicken. It also makes an excellent dip. The large yield means you can freeze some of the sauce to have on hand at a moment's notice.
Ingredients
Preparation
Core tomatoes; place in bowl. Quarter onion; add to tomatoes. Trim top off garlic to expose cloves; add to bowl along with red pepper. Drizzle with 2 tbsp (25 mL) of the oil, tossing to combine. Spread on foil-lined baking sheet. Roast in 400°F (200°C) oven until tender and skins are golden, about 50 minutes. Let cool enough to handle.
Discard tomato skins; place pulp in food processor along with onion. Squeeze out garlic pulp from skins into food processor. Peel and seed red pepper; place in food processor.
Meanwhile, in skillet, heat remaining oil over medium heat; toast bread and almonds, shaking pan often, until deep golden, 6 minutes. Add to food processor.
Add vinegar, paprika and sa< pulse until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
Discard tomato skins; place pulp in food processor along with onion. Squeeze out garlic pulp from skins into food processor. Peel and seed red pepper; place in food processor.
Meanwhile, in skillet, heat remaining oil over medium heat; toast bread and almonds, shaking pan often, until deep golden, 6 minutes. Add to food processor.
Add vinegar, paprika and sa< pulse until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: February 2010
- Keywords : Condiments/sauces; Tomatoes; Onions; Roast; Make-Ahead; Garlic; Almonds;
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