Traditional Romesco Sauce
1.3g
Net Carbs
2.1g
Protein
16.7g
Fat
0.9g
Fiber
162
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 2/3 tablespoon Red Wine Vinegar
- 1 1/2 ounces Almonds
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/2 cup Extra Virgin Olive Oil
- 1 medium whole (2-3/5" diameter) Red Tomato
- 1 teaspoon Garlic
- 1/2 ounce Roasted Bell Peppers
Directions:
Use the Atkins recipe to make Atkins Cuisine Bread for this recipe.
- In a small skillet over medium heat sauté almonds until golden, about 3 minutes. Place in a food processor.
- Heat 1 tablespoon oil in the same skillet and fry slice of bread until it is golden on both sides. Allow to cool and then break up and add to the food processor with the almonds.
- Add the garlic to the food processor and process until the almonds, bread and garlic are finely processed.
- Add red pepper, tomato, vinegar and red pepper flakes; process until smooth.
- Add remaining (1/2 cup less 1 tablespoon) olive oil in a steady stream with the processor running until just combined. Season with salt and black pepper to taste. Serve right away, or refrigerate in an airtight container for up to 3 days.
To roast red peppers:
- Place peppers, skin side up, on a broiler pan in a preheated broiler (or on a water soaked skewer over a gas burner set on high heat); cook; turning occasionally, until skin is charred, about 8 minutes. Transfer to a large bowl and cover with plastic wrap. Let steam for 20 minutes; peel and seed.
