This recipe came "out of necessity" as I was about to go out of town and wanted to use up the items left in my fridge before I went. I started off thinking I would make a roasted tomato soup, but I had lots of other vegetables I wanted to use and I wanted to keep it plant-based so I ended up turning it into a sauce. I didn't know I was making romesco sauce at the time (when I added almonds to the dish), but later that day I was watching "Beat Bobby Flay" on the Food Network and he made a romesco sauce and I realized I was WAY fancier than I even knew I was. Anyway, it turned out totally delicious and makes a great compliment to any roasted vegetables (like asparagus or broccoli), chicken or fish dishes, or as a sauce for pasta! You could also thin it out a little with some extra broth and serve it as a soup - the possibilities are endless.
Here's how to do it:
2 Beefsteak Tomatoes 2 Cups Cherry Tomatoes 2 Medium Zucchini 2 Stalks of Celery 1 Yellow Onion 8 Mini Bell Peppers (Assorted Colors) Chop all ingredients into medium chunks and place in a casserole dish with 2 TBS avocado oil, 1/2 TSP salt, 1/4 TSP pepper, and roast at 350 degrees for 45 minutes Add all the roasted vegetables to a pot with 1 TBS Tomato Paste 3 Cups Vegetable Broth 1/4 TSP Garlic Powder 1/4 TSP Cumin 1 TSP Dried Basil 1 TSP Dried Parsley Few Shakes Red Pepper Flakes 3 TBS Nutritional Yeast 1 Cup Raw Almonds* *Soak the raw almonds in boiling water for 2 hours before adding to the soup. Rinse and then add them in. Allow the mixture to simmer for 30 minutes then transfer it to a blender and blend until smooth. ENJOY!
You can download an "easy to print" PDF of this recipe here!
XOXO,
Barb
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