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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Romesco Sauce

Source: dLife

A robust and smoky red bell pepper and tomato sauce.

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 2.2 Fat, 1.1 Vegetables, 0.2 Starch, 0.0 Lean Meat

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

Preheat broiler.
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.
Preheat oven to 275 degrees F.
Add tomatoes and garlic to a cooking spray coated baking dish and roast 2 1/2 hours.
Using a food processor or blender, puree peppers, tomatoes, breadcrumbs, almonds, parsley, broth, vinegar, red pepper, oil, paprika, and salt until smooth.