Recipe Romesco Sauce
August 14, 2016
Who says bread is just for toasting? Tonight, we’re serving zoodles (zucchini noodles) with romesco, a delicious Spanish-inspired sauce made from roasted red peppers, almonds, and toasted bread. ¡Disfrute su comida!
Ingredients
- ½ medium tomato , cubed
- 2 cloves garlic , peeled
- 2 slices Silver Hills Sprouted Bakery Squirrelly Bread™ (or your favourite Silver Hills Bakery sprouted whole grain bread)
- ¼ cup raw almonds (whole)
- 1 cup roasted red peppers , drained
- 1 Tbsp red wine vinegar
- ¼ cup olive oil
- ½ tsp smoked paprika
- 1 tsp sea salt
Featured Product Squirrelly® Bread
Instructions
- Preheat oven to 400°F
- Place tomato cubes, peeled garlic, bread slices and raw almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted; approximately 7 minutes. Let cool.
- Transfer roasted ingredients to food processor and pulse to chop. Add roasted red peppers, vinegar, olive oil, paprika and salt and process until mixed well; mixture should be relatively smooth.
- Use as a sauce over zoodles or other pastas, as a dip for vegetables (e.g., roasted baby potatoes), as a sandwich spread or on burgers. Store leftovers in an airtight container in the refrigerator and use within 4 days.
