Fructose Free Romesco Sauce
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Learn more →Ingredients
6 servings
- 2 medium plum tomatoes, halved lengthwise
- 1 large red bell pepper, halved and seeded
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 garlic cloves, unpeeled
- 3 tbsp olive oil, divided
- ⅓ cup raw almonds
- 1 slice crusty bread (about 1 oz), torn into pieces
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tbsp sherry vinegar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Heat the broiler to high and line a baking sheet with aluminum foil. Arrange the tomato halves (cut side up), bell pepper halves (cut side down), and unpeeled garlic cloves on the sheet. Drizzle with 1 tbsp of the olive oil. Broil 6 inches from the element until the pepper skin is blistered and blackened in spots and the tomatoes are softened and charred at the edges, about 12–15 minutes.
- 2
Transfer the bell pepper halves to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes — this loosens the skin. Peel and discard the charred skin. Squeeze the garlic cloves out of their skins and set aside with the tomatoes and peeled pepper.
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