Gluten-Free Romesco Sauce with Roasted Garlic The Best Recipes

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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!"

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
• 1/2 (15 ounce) jar roasted red peppers packed in water, drained, or more to taste
• 1 tablespoon red wine vinegar
• 1/2 teaspoon smoked paprika
• 1/4 cup olive oil
• ground black pepper to taste
• 1 pinch cayenne pepper, or to taste (optional)

Instructions :

Prep : 15M	Cook : 16M	Ready in : 35M

• 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.

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.

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