Sun-dried tomato romesco sauce
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
Ingredients
Sun-dried tomatoes (without oil)
8 half/halves
Garlic
1 clove(s), large
Roasted red peppers (packed in water)
½ cup(s), coarsely chopped
Almonds
⅓ cup(s), sliced
Olive oil
3 tbsp(s)
Sherry vinegar
1 tbsp(s), or red wine vinegar
Kosher salt
¼ tsp(s)
Instructions
1
In a small heatproof bowl, add 8 sun-dried tomato halves and cover with boiling water. Let soak until softened, about 10 minutes. Reserve 60 ml (1⁄4 cup) of the liquid, then drain the tomatoes. In a food processor, pulse 1 garlic clove until chopped. Add the tomatoes, reserved liquid, 125 ml (1⁄2 cup) coarsely chopped roasted red pepper (packed in water), 75 ml (1⁄3 cup) whole almonds, 45 ml (3 Tbsp) olive oil, 15 ml (1 Tbsp) sherry vinegar, and 1 ml (1⁄4 tsp) salt. Process until the sauce is smooth. Serve immediately, or refrigerate in an airtight container for up to 1 week.
2
Per serving: about 15 mL (1 Tbsp)
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