Gluten-Free Romesco Sauce with Roasted Garlic

An unexpectedly delicious sauce that I use as a dip and a sauce for meats, veggies, and anywhere I would like a kick of flavor. Sometimes just on a spoon!

By Kim Culver

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
16
Yield:
2 cups
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 450 degrees F (230 degrees C).n

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  • 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.n

  • Roast in the preheated oven for 20 minutes. Let cool until safe to handle. Squeeze the cloves out of their skins; discard skins.n

  • 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.n

Cook's Notes:

For real convenience, get a bag of pre-peeled garlic. Place on a parchment or nonstick foil, drizzle with olive oil, cover with foil and bake till soft. When cool, store in a jar covered with olive oil or your favorite oil and store in the refrigerator. Use about 10 cloves for this recipe.

Substitute lemon juice for the vinegar if desired.

Nutrition Facts

Per Serving:
92 calories; protein 2g; carbohydrates 4.4g; fat 7.5g; sodium 128.3mg. Full Nutrition
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