Gluten-Free Romesco Sauce with Roasted Garlic

Roasted garlic enhances the nutty, peppery flavors of this Spanish-inspired Romesco sauce starring fire-roasted tomatoes, roasted red peppers, and toasted almonds.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 92 Calories

Ingredients

• salt to taste
• ¼ cup olive oil
• ground black pepper to taste
• 1 tablespoon red wine vinegar
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons olive oil, or to taste
• ½ teaspoon smoked paprika
• 1 small head garlic, unpeeled
• 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
• 1 cup toasted slivered almonds
• ½ (15 ounce) jar roasted red peppers packed in water, drained, or more to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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