15-Minute Romesco Sauce(paleo,vegan)

15-Minute Romesco Sauce (df, gf, paleo, vegan)

Serves: About 1 1/4 cups

Ingredients:

1/4 cup extra virgin olive oil ( I use this brand)

6 garlic cloves, minced (Instead of spending time mincing the garlic, I just use a garlic press! I highly recommend investing in one)

1/2 cup raw almonds

1 14oz can crushed tomatoes ( I use tomatoes from Eden Foods)

1 8oz jar of roasted bell peppers, drained ( I buy them from Trader Joe's)

1 tsp sea salt (I use this salt)

1 TBS smoked paprika

Directions:

1. Heat a medium-sized skillet or pan over low heat.

2. Once the pan is hot, add in the olive oil and garlic, stirring the garlic around occasionally. Allow the garlic to cook until it is fragrant.

3. Next, add the almonds and stir them around with the garlic. Simmer again for 1 minute.

4. Then, add in the crushed tomatoes and roasted bell peppers, mixing everything together. Let it all simmer for 2 minutes. Then take the pan off the heat and allow it to cool for a minute.

5. To the food processor, add the contents from the pan as well as the sea salt and paprika.

6. Pulse everything in the food processor until the almonds are chopped up bubt are still chunky.

7. Enjoy warm or cold on top of chicken, tacos, pasta, or dip your veggies in it!

Store in the fridge for 3-4 days.

Don't forget to tag me on Instagram at @cooking_emily so I can see your recreations!

xoxo,

Emily

Recipe loosely adapted from Simply Recipes.