Romesco Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve this sauce over pasta, and garnish with parsley sprigs.

Ingredients

• 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 silvered almonds
• 1 tablespoon sherry vinegar
• 1 (14.5-ounce) can diced tomatoes, undrained

Directions

1. Combine bell pepper and broth.
2. Cover, reduce heat, and simmer 15 minutes or until very tender.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add bread; cook 2 minutes or until lightly browned, stirring frequently.
5. Add almonds; sauté 1 minutes or until nuts are lightly browned.
6. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth.
7. Pour puréed mixture into pan, and cook 3 minutes or until thoroughly heated.

Yield: 4 1/2 cups (serving size: 1/4 cup)