Quick Homemade Romesco Sauce
Delicious over just about anything, I use this quick and tasty sauce over my “zoodles” for a full-flavored low-carb meal. Lovely hot or cold, the sauce will keep well (covered) in the fridge for 3-4 days.
Yield: Makes approx. 18.7 oz
Quick Homemade Romesco Sauce
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
This quick homemade Romesco sauce is bursting with flavors from roasted peppers, tomatoes, nuts, and seasoning. Perfect over "zoodles" for a delicious, healthy low carb meal.
Ingredients
- 1 oz flaked/slivered almonds
- 14 oz chopped tomatoes
- 7 oz charred roasted red bell peppers
- 1 clove garlic, peeled and finely chopped
- Handful fresh parsley leaves
- 1 tsp sherry vinegar
- Sea salt
- Freshly ground black pepper
Instructions
- Toast the almonds in a hot, dry pan until golden. Remove and set aside.
- Have all your ingredients prepped and ready. Drained the charred bell peppers after removing them from the jar and roughly chop.
- Place the chopped tomatoes, red peppers, garlic, and parsley into a medium saucepan and cook over moderately high heat for 8-10 minutes. Stir regularly to ensure it doesn’t burn.
- Add the toasted almonds and use an immersion hand blender right there in the saucepan to blend the mixture into a smooth sauce. If you feel it is too thick, add a small dash of water and cook for another minute or so. If you feel it is too thin, leave it on the heat to reduce it further.
- Remove from the heat and stir in the sherry vinegar. Season with salt and pepper.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 67Total Fat: 3.5gSodium: 210mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 3g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.