Romesco Sauce

Romesco Sauce Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell


  • 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


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.

    Serve this sauce over pasta, and garnish with parsley sprigs.
  • Yield: 4 1/2 cups (serving size: 1/4 cup)

Nutritional Information

Calories per serving: 29
Caloriesfromfat per serving: 40%
Fat per serving: 1.3g
Saturated fat per serving: 0.1g
Monounsaturated fat per serving: 0.8g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 1g
Carbohydrate per serving: 3.6g
Fiber per serving: 0.9g
Cholesterol per serving: 0.0mg
Iron per serving: 0.2mg
Sodium per serving: 64mg
Calcium per serving: 11mg