Vegan Potluck: Spanish Romesco Sauce
Spanish Romesco Sauce! A smoky dip that you will be making again and again! Delicious with crusty bread or on roasted vegetables.
Equipment
Ingredients
- 1/4 cup olive oil
- 1 slice stale french bread, cubed
- 1/2 cup slivered, blanched almonds
- 5 garlic cloves, minced
- 1 15oz. can whole peeled tomatoes or diced tomatoes
- 1 jar, 8 oz. roasted red peppers
- 1 teaspoon salt
- 1 1/4 tablespoons smoked paprika
- 2 tablespoons red wine vinegar
Instructions
- Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
- Heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Add the minced garlic and sauté another 1 minute, stirring frequently.
- Place the can of tomatoes with their juice in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
- Pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly, and pour into a bowl and serve.
Notes
If your bread isn't stale, place it in a toaster first!
Nutrition
Serving: 1servingCalories: 193kcalCarbohydrates: 14gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 0.1mgSodium: 549mgPotassium: 332mgFiber: 3gSugar: 4gVitamin A: 872IUVitamin C: 7mgCalcium: 64mgIron: 2mg