Sun-Dried Tomato Romesco Sauce
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
Romesco sauce is a Spanish condiment made with tomatoes, almonds, red peppers and a splash of sherry vinegar, often served with fish. We use roasted bell peppers to flavor and build up the sauce. Instead of almonds, we put almond powder to great use here to cut back on the fat. Don’t worry if the sauce is not completely smooth. It’s nice to have a little texture from the tomatoes and red peppers. If you’d like to add a little heat, you can add a pinch of cayenne pepper.
Ingredients
Sun-dried tomatoes (without oil)
8 half/halves
Garlic clove
1 clove(s)
Roasted red peppers (packed in water)
½ cup(s), coarsely chopped
Almonds (dry-roasted or raw, unsalted, no sugar added)
⅓ cup(s), sliced, whole
Olive oil
3 Tbsp
Sherry vinegar
1 Tbsp, or red wine vinegar
Kosher salt
¼ tsp
Instructions
1
In a small heatproof bowl, cover the tomatoes with boiling water. Let soak until softened, about 10 minutes. Reserve ¼ cup of the liquid, then drain the tomatoes. In a food processor, pulse the garlic until finely chopped. Add the tomatoes, reserved liquid, red peppers, almonds, oil, vinegar, and salt. Process until the sauce is smooth. Serve immediately, or refrigerate in an airtight container for up to 1 week.
2
Serving size: about 1 tbsp
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