Vegan Potluck: Spanish Romesco Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
- Category: Spread, sauce
- Method: Oven, Food Processor and Stove Top
- Cuisine: Mediterranean
Description
Spanish Romesco Sauce! A smoky dip that you will be making again and again! Delicious with crusty bread or on roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
- Category: Spread, sauce
- Method: Oven, Food Processor and Stove Top
- Cuisine: Mediterranean
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
- Category: Spread, sauce
- Method: Oven, Food Processor and Stove Top
- Cuisine: Mediterranean
Scale
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
- 1 jar (8 oz.) roasted red peppers
- 1 tsp. salt
- 1 1/4 tbsp. smoked paprika
- 2 tbsp. 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 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.
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