Spanish Romesco Sauce

spanishromescosauce1.jpg

Ingredients


  • Olive Oil, 1/4, Cup
  • Crusty Bread, 1, 1-Inch Thick Slice Torn Into Pieces
  • Almonds, 1/2, Cup Blanched Chopped
  • Garlic, 6, Cloves Chopped
  • Salt, 1, Tsp
  • Tomatoes, 1, Can Of Crushed
  • Tomatoes, 1, Jar Of Roasted Xdrained
  • Paprika, 1, Tbsp Smoked
  • Red Wine Vinegar, 3, Tbsp

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Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 20 Min

Preparation Time

  • 05 Min

(4.1/5)

Properties


High carb No pork No chicken No grains High sugar High fat Complex carbs High sodium High protein No dairy

Methods


  1. 1 Preheat The Oven To 350F. Heat The Olive Oil In A Medium Saut Pan Over Medium-High Heat. When The Oil Is Hot, Saut The Bread And Almonds, Stirring Often, Until They Just Begin To Brown. Add The Garlic And Saut Another 1-2 Minutes, Stirring Once Or Twice. 2 Place The Contents Of The Saut Pan Into A Food Processor With The Remaining IngredientsSalt, Tomatoes, Roasted Bell Peppers, Smoked Paprika, Vinegar. Pure Until Smooth. Spread The Sauce Out On A Rimmed Sheet Pan And Bake In The Oven For 10-15 Minutes, Or Until The Edges Begin To Caramelize. Allow To Cool And Scrape Into A Container To Store. To Use Romesco Sauce, Mix With Pasta, Shrimp, Chicken Or Vegetables Either Before Or After They Are Cooked, Much Like You Would A Pesto. Kept In A Sealed Container, Romesco Sauce Will Last For A Week Or More In The Fridge. It Freezes Well, Too.

Ingredients


  • Olive Oil, 1/4, Cup
  • Crusty Bread, 1, 1-Inch Thick Slice Torn Into Pieces
  • Almonds, 1/2, Cup Blanched Chopped
  • Garlic, 6, Cloves Chopped
  • Salt, 1, Tsp
  • Tomatoes, 1, Can Of Crushed
  • Tomatoes, 1, Jar Of Roasted Xdrained
  • Paprika, 1, Tbsp Smoked
  • Red Wine Vinegar, 3, Tbsp

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