Romesco sauce hails from Catalonia, and typically includes almonds, olive oil, and red pepper - this version does indeed include all three! Although traditionally served with seafood, the sauce is delicious over pasta. I also really liked it over a well-cooked baked potato. It will keep in the fridge for up to a week, and in the freezer for up to a month, so feel free to double this already-generous recipe!
Combine 4 cups (1-inch) pieces of red bell pepper in a saucepan with 1 cup vegetable broth. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes - the pepper should be very tender by the end.
Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat. Add 3/4 cup (1-inch) cubed white bread (note: that's about 1, 1-ounce slice of bread!), and cook for 2 minutes, stirring frequently. Add 1/4 cup slivered almonds and cook an additional minute, stirring constantly.
In a blender, combine the bell pepper mixture, the almond mixture, 1 tablespoon sherry vinegar and 1 (14-ounce) undrained can of diced tomatoes. Process until smooth. You probably will want to remove the centerpiece from your blender's lid and cover over with a paper towel, since the bell pepper mixture is still hot - that way steam can escape, and won't blow the blender's lid off!
Return the sauce to a saucepan and cook for about 3 minutes more, until thoroughly heated.
You'll have 4 and 1/2 cups of sauce total. 1/4 cup is 30 calories.
red bell pepper $5.56
canned diced tomatoes $1.99
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html