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Romesco Sauce (Spanish tomato and red bell pepper sauce) Recipe

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This recipe for Romesco Sauce (Spanish tomato and red bell pepper sauce), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Monday, October 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c. red bell peppers
1 c. chicken broth
2 tsp. olive oil
2 cloves garlic
3/4 c. white bread cubed
1/4 c. slivered almonds
1/4 c. hazelnuts
2 T. sherry
1 14.5 oz can of diced tomatos with juice

Directions:
Directions:
Combine peppers, minced garlic and broth and bring to a boil. Cover and simmer 15 min. Heat oil in a skillet on med. Add bread 2 min. Add nuts 1 min. In a blender place red bell pepper mixture, nut mixture, wine and tomatos. Blend until smooth. Reheat 3 more min.

Personal Notes:
Personal Notes:
Serve with pasta, chicken, or fish

 

 

 

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