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 ==
# Combine bell pepper and broth.
# 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; sauté 1 minutes or until nuts are lightly browned.
# Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth.
# Pour puréed mixture into pan, and cook 3 minutes or until thoroughly heated.
Yield: 4 1/2 cups (serving size: 1/4 cup)
Category:Healthy Recipes
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:Vegetarian Recipes
Category:Spanish Recipes
Category:Spanish Vegetarian
Category:Red bell pepper Recipes
Category:Bell pepper Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Oil Recipes
Category:Olive oil Recipes
Category:Bread Recipes
Category:White bread Recipes
Category:Almond Recipes
Category:Nut Recipes
Category:Vinegar Recipes
Category:Sherry vinegar Recipes
Category:Tomato Recipes