Romesco Sauce

Vegetarian
Dairy Free
Health score
32%
Romesco Sauce
45 min.
8
77kcal

Suggestions

Recipe Introduction:

If you're a fan of bold, vibrant flavors that dance on your palate, then Romesco Sauce is about to become your new best friend. This delightful sauce hails from the Catalonia region of Spain and is a staple in Spanish cuisine, particularly with seafood dishes. However, its versatility doesn't stop there—it can elevate everything from grilled vegetables to sandwiches, adding a rich, nutty depth that's hard to resist.

What makes this recipe particularly appealing is its adherence to vegetarian and dairy-free diets, making it a crowd-pleaser for all. With a prep time of just 45 minutes and serving up to eight people, it's perfect for gatherings, potlucks, or simply a cozy night in. At only 77 calories per serving, it's a guilt-free indulgence that promises flavor, not fat.

The star ingredients—red bell peppers, almonds, and white bread—blend together in a symphony of textures and tastes. The sweetness of the bell peppers, the crunch of almonds, and the subtlety of the bread create a unique base that's further enhanced by the tangy sherry vinegar and the hearty diced tomatoes. It's a celebration of simple, wholesome ingredients that pack a complex, aromatic punch.

Whether you're a seasoned cook or a curious novice, Romesco Sauce is an inviting recipe that beckons you into the kitchen. Its ease of preparation, delightful flavors, and dietary flexibility make it not just a recipe, but an experience worth savoring. So, why not give it a try and let your culinary journey be enriched by the vibrant essence of Spain?

Ingredients

  • cups bell pepper red (1-inch)
  • 14.5 ounce canned tomatoes diced undrained canned
  • cup fat-skimmed beef broth fat-free
  • teaspoons olive oil 
  • tablespoon sherry vinegar 
  • 0.3 cup slivered almonds 
  • 0.8 cup sandwich bread white cubed (1-inch) ( 1 [1-ounce] slice)

Equipment

  • frying pan
  • sauce pan
  • blender

Directions

  1. Combine bell pepper and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender.
  2. Heat oil in a large nonstick skillet over medium heat.
  3. Add bread; cook 2 minutes or until lightly browned, stirring frequently.
  4. Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly.
  5. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth.
  6. Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.
  7. Note: Store in refrigerator for up to 1 week or in freeze for up to 1 month.

Nutrition Facts

Calories77kcal
Protein13.4%
Fat34.42%
Carbs52.18%

Properties

Glycemic Index
19.35
Glycemic Load
3.5
Inflammation Score
-9
Nutrition Score
13.351739165576%

Flavonoids

Cyanidin
0.08mg
Catechin
0.04mg
Epigallocatechin
0.09mg
Epicatechin
0.02mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Luteolin
0.46mg
Isorhamnetin
0.09mg
Kaempferol
0.03mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:77.08kcal
3.85%
Fat:3.25g
5%
Saturated Fat:0.37g
2.28%
Carbohydrates:11.09g
3.7%
Net Carbohydrates:8.03g
2.92%
Sugar:5.8g
6.45%
Cholesterol:0mg
0%
Sodium:207.19mg
9.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.85g
5.7%
Vitamin C:100.1mg
121.33%
Vitamin A:2443.15IU
48.86%
Vitamin E:2.84mg
18.91%
Vitamin B6:0.31mg
15.32%
Manganese:0.28mg
14.18%
Fiber:3.06g
12.24%
Folate:47.4µg
11.85%
Potassium:346.68mg
9.91%
Vitamin B3:1.84mg
9.19%
Vitamin B2:0.14mg
8.51%
Copper:0.15mg
7.61%
Magnesium:29.83mg
7.46%
Iron:1.31mg
7.27%
Vitamin B1:0.11mg
7.27%
Vitamin K:6.98µg
6.65%
Phosphorus:60.08mg
6.01%
Vitamin B5:0.45mg
4.52%
Calcium:41.92mg
4.19%
Zinc:0.47mg
3.16%
Selenium:2.12µg
3.03%
Source:My Recipes