Quick and Easy Romesco Sauce:

By dette

This sauce can also be tossed with cooked pasta or rice or served alongside meat or chicken. It will keep, covered in the fridge, for three to four days or can be frozen for up to one month. Giada De Laurentiis

Ingredients

• One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
• 1/3 cup extra-virgin olive oil
• 1/4 cup tomato paste
• 1/4 cup Marcona almonds or hazelnuts, toasted
• 2 tablespoons sherry wine vinegar
• 2 cloves garlic, peeled, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spanish-potato-omelet-recipe.html?oc=linkback

Details

Servings 2
Cooking time 10mins

Preparation

Step 1

Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Yield: 2 cups.