Romesco Sauce

by on September 20, 2012
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1 TBLSP olive oil
2 TBLSP chopped garlic
4 TBLSP chopped almonds
2 medium red bell peppers, julienne
1 small onion, thinly sliced
2 CU diced tomatoes
3 TBLSP tomato puree
1/2 orange, juiced
2 TBLSP orange peel
1/2 tsp salt
1/4 tsp chili flakes
1/4 CU chopped parsley


1. In a large sauté pan, heat olive oil over medium and add garlic. Sauté until lightly browned. Remove garlic with a slotted spoon. Add almonds and repeat the same process. Add onions and peppers and sauté until they are soft, about 5 minutes.
2. Add tomatoes, orange juice, orange peel, salt and pepper. Simmer 15 more minutes. Add back garlic and almonds and simmer 2 more minutes.

Remove from heat and stir in parsley.


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