meal component: veggie
- Place the whole tomatoes on a sheet tray and broil for 5 minutes or until the skin is charred. Flip tomato and broil the other side. Once cooled, peel and core the tomatoes, discarding the peel and center
- Place tomatoes in a food processor and puree along with the garlic.
- Add chili powder, red pepper, parsley, paprika, vinegar, 3/4 tsp salt and 1/8 tsp pepper. Puree until a paste forms.
Romesco sauce is great on fish, chicken and as a dip for raw veggies. Make extra and freeze it for up to 3 months
If the romesco sauce is too thick, add a tablespoon or two of fat-free chicken broth to thin it out.
Leave a Reply
You must be logged in to post a comment.