Red Pepper Romesco Sauce {vegan, grain-free, gluten-free}

Name: Red Pepper Romesco Sauce {vegan, grain-free, gluten-free}
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 medium red bell peppers, seeded, quartered; 2 small Roma tomatoes, each sliced into 3 or 4 equal size pieces; 1 small yellow onion, cut into large chunks; 2 tablespoons olive oil, divided; fine sea salt and freshly cracked black pepper; 2 cloves garlic, minced; 1 tablespoon sherry vinegar or red wine vinegar; 2 teaspoons smoked paprika (pimenton), hot or sweet; 1/2 cup roasted, lightly salted almonds (or toast your own)

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 1

Author : Camilla

romesco sauce grain free vegan

Red Pepper Romesco Sauce {vegan, grain-free, gluten-free}

Ingredients

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2 medium red bell peppers, seeded, quartered2 small Roma tomatoes, each sliced into 3 or 4 equal size pieces1 small yellow onion, cut into large chunks2 tablespoons olive oil, dividedfine sea salt and freshly cracked black pepper2 cloves garlic, minced1 tablespoon sherry vinegar or red wine vinegar2 teaspoons smoked paprika (pimenton), hot or sweet1/2 cup roasted, lightly salted almonds (or toast your own)

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Instructions

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Step 1

Preheat oven to 425F.

Step 2

Spread the bell peppers, tomatoes, and onion pieces on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven for 20 to 25 minutes until vegetables are very soft. Cool completely on baking sheet.

Step 3

In a blender, process the cooled vegetables, garlic, vinegar, paprika, and remaining olive oil until smooth. Add the almonds and process until blended and very smooth. If too thick, add a bit of water, a tablespoon at a time, until blend-able.

Step 4

Transfer sauce to a container and season to taste with salt and pepper. Serve with your favorite entrees, on pasta, as a dip, or as s spread.