Romesco Sauce

Serve this sauce over pasta, and garnish with parsley sprigs.

Yield: 4 1/2 cups (serving size: 1/4 cup)

Ingredients

• 4  cups  (1-inch) pieces red bell pepper
• 1  cup  fat-free, less-sodium chicken broth
• 2  teaspoons  olive oil
• 3/4  cup  (1-inch) cubed white bread (about 1 [1-ounce] slice)
• 1/4  cup  slivered almonds
• 1  tablespoon  sherry vinegar
• 1  (14.5-ounce) can diced tomatoes, undrained

Preparation

Combine bell pepper and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender.

Heat oil in a large nonstick skillet over medium heat. Add bread; cook 2 minutes or until lightly browned, stirring frequently. Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth. Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.

Note: Store in refrigerator for up to 1 week or in freeze for up to 1 month.

Nutritional Information

Calories:

29 (40% from fat)

Fat:

1.3g (sat 0.1g,mono 0.8g,poly 0.2g)

Protein:

1g

Carbohydrate:

3.6g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

64mg

Calcium:

11mg