Low Fat Romesco Sauce
Elevate your meals with this rich and flavorful Low Fat Romesco Sauce, a lighter twist on the classic Spanish condiment. Featuring roasted red bell peppers and plum tomatoes, this sauce captures smoky, sweet, and tangy notes with the addition of smoked paprika and red wine vinegar. Toasted almonds lend the perfect nutty depth while a hint of cayenne pepper adds a subtle kick. With just two tablespoons of olive oil and added water for a creamy yet low-fat consistency, this versatile sauce is perfect for drizzling over grilled vegetables, poultry, or seafood, or even as a dip for crusty bread. Quick to prepare and bursting with bold flavors, it’s a must-try accompaniment that will make any dish shine.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 2 medium plum tomatoes
- 3 garlic cloves
- 0.25 cup unsalted almonds
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Place the red bell peppers and plum tomatoes on a baking sheet. Roast in the oven for about 20 minutes or until the peppers are charred and the tomatoes are soft.
Remove the vegetables from the oven and allow them to cool slightly.
Peel the skin off the bell peppers and discard the seeds. Remove the skin from the tomatoes as well.
In a dry skillet over medium heat, toast the almonds for about 3-5 minutes until they are golden brown, stirring frequently to avoid burning.
In a food processor, combine the roasted peppers, tomatoes, toasted almonds, and garlic cloves. Pulse until coarsely blended.
Add the red wine vinegar, smoked paprika, cayenne pepper, olive oil, water, salt, and black pepper to the mixture in the food processor.
Process on high until the mixture is smooth and creamy. You can add more water if you prefer a thinner consistency.
Adjust seasoning to taste, if necessary.
Transfer the sauce to a serving bowl and stir in the chopped parsley before serving.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.8 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
