Real African Dishes: [MC-AllEthnic-Recipes] Romesco Tomato Sauce

Monday, February 28, 2011

[MC-AllEthnic-Recipes] Romesco Tomato Sauce - 18g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Romesco Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- unpeeled and halved
olive oil -- to coat the vegetables
1 whole garlic head
2 green bell peppers
1 fresh chili pepper -- or more to taste
5 large red beefsteak tomatoes -- to 6 tomatoes, about 3 pounds

Preheat the oven to 450F. Rub the onion halves with olive oil, place in a
pan, and bake for 20 minutes.

Meanwhile, cut off the top of the garlic and drizzle with a little olive
oil. Wash and dry all of the other vegetables and coat them with olive
oil. Place in the pan with the half-baked onion and bake for 45 minutes,
or until the onion, garlic, peppers, and tomatoes are soft.

Press the garlic to extract the baked cloves. Pass all of the vegetables
through a food mill fitted with the medium disk. Add the roasted garlic to
the mill and pass it through with the rest.

Place the pulp in a deep 12x9-inch baking dish, lower the oven temperature
to 300F, and bake the sauce for about 2 hours, stirring twice, until it
gets very thick.

Let the sauce cool, then pack in jars, pressing well to avoid air pockets.
Top with a thin film of olive oil and store in the refrigerator.

Sauce will keep for 3 to 4 weeks.

Makes about 2 cups.

AuthorNote: Baked tomatoes, onions, peppers, and garlic are the base for
the classic Spanish Romesco sauce in which all of the ingredients are
baked in the oven instead of being cooked on top of the stove. After I
saw the chef and owner of the elegant restaurant Flora in Barcelona
prepare this incredibly rich sauce for the first time, I immediately
changed the way I make tomato sauce.

This sauce is excellent in soups, on pizzas, and in pasta sauces. Use it
to give extra flavor to special dishes.

Cuisine:
"Spanish"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 79 Calories; 1g Fat (7.3% calories
from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 18mg Sodium. Exchanges: 3 1/2 Vegetable.

Nutr. Assoc. : 0 0 3506 0 0 1514