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Romesco Sauce
Source: dLife

A robust and smoky red bell pepper and tomato sauce.

Rating:
Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 65.9
Total Carbs 9.2 g
Dietary Fiber 2.0 g
Sugars 3.9 g
Total Fat 2.2 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 53.5 mg
Protein 1.9 g
Sodium 308.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat broiler.
  2. Slice bell pepper in half and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet and smash with the palm of you hand. Broil 10 minutes or until skin is charred. Put peppers in a resealable plastic bag and let rest 5 minutes. Take pepper out of bag and take off skin; chop peppers and reserve.
  3. Preheat oven to 275 degrees F.
  4. Add tomatoes and garlic to a cooking spray coated baking dish and roast 2 1/2 hours.
  5. Using a food processor or blender, puree peppers, tomatoes, breadcrumbs, almonds, parsley, broth, vinegar, red pepper, oil, paprika, and salt until smooth.

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