Romesco sauce? It’s a Spanish sauce, and sort of like pesto, but made with tomatoes, roasted red bell peppers, garlic, and nuts. You can serve it with everything, from veggies, shrimp, eggs, pasta, chicken, steak or plain bread! I’ve been making this last days in different meals, as I made a big bash. In 2 ways chunky and smooth! Trust me. This one is just ooooh good. Like so many regional dishes, Romesco has a gazillion varieties. My version incorporates smoked paprika, to give a slight smokiness to the flavor of the sauce. Smoked paprika, also known as pimento, perfect to add smokiness to vegan or vegetarian sauces without adding bacon or smoke ham. But if you can’t find any, just use regular paprika.
Ingredients Sauce: I tablespoon olive oil 1/2 cup blanched almonds, chopped or slivered 5-6 garlic cloves, chopped 1 teaspoon salt 1 cup of Roasted organic crushed tomatoes (including the juice) 1 cup roasted red bell peppers drained with juice 1 Tbsp smoked paprika (preferred) or sweet paprika And the veggies: Asparagus Carrots Brussels Sprouts White Sweet Potatoes Onion 1 tbsp extra-virgin olive oil Sprinkle salt Instructions 1. Preheat oven to 400 2. Clean and chop veggies 3. Line vegetables on baking sheet, sprinkle oil and salt and mix to coat 4. Roast for 40 minutes or until tender 5. While roasting, combine Romesco Sauce ingredients in your food processor, pulse until desired consistency is acquired, pour into bowl and set aside in refrigerator until ready to serve (note: this makes more sauce than you'll likely need) When veggies are done, transfer to serving plate and serve with poached eggs like I did and sauce or like my son did with a delicious seared steak! Remember to use organic and fresh ingredients for a Healthy and clean meal.
Other meatless ways I ate my sauce...explore... and enjoy it! ;)