Gluten-Free Romesco Sauce with Roasted Garlic recipe
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Ingredients
- 1 small head garlic, unpeeled 2 teaspoons olive oil, or to taste salt to taste 1 (14.5 ounce) can fire-roasted diced tomatoes, drained 1 cup toasted slivered almonds ½ (15 ounce) jar roasted red peppers packed in water, drained, or more to taste 1 tablespoon red wine vinegar ½ teaspoon smoked paprika ¼ cup olive oil ground black pepper to taste 1 pinch cayenne pepper, or to taste
Nutrition Info
- 91.8 caloriescarbohydrate: 4.4 gcholesterol: : -fat: 7.5 gfiber: 1 gprotein: 2 gsaturatedFat: 0.8 gservingSize: -sodium: 128.3 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Romesco Sauce with Roasted Garlic
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
Slice off the top 1/4 to 1/2 inch of the head of garlic. Drizzle garlic with 2 teaspoons olive oil and sprinkle with salt. Wrap in aluminum foil and place in a baking pan.
Roast in the preheated oven for 20 minutes. Let cool until safe to handle. Squeeze the cloves out of their skins, discard skins.
Place garlic, tomatoes, almonds, roasted peppers, vinegar, and smoked paprika in a food processor or blender. Pulse for 1 to 2 minutes until pureed, stopping to scrape down the sides as needed. Add 1/4 cup olive oil and blend until combined. Taste and season with salt and pepper. Add cayenne pepper.