Pantry Romanesco Sauce with Sun Dried Tomatoes + Roasted Peppers
For the days you want a red sauce, but are sick of the same old dance.
We’ve all been there. We get in our weekly cooking habits and routines, and tomato sauce is often up there on the weekly rotation in this house.
Not that my kids like red sauce. Sigh. But I digress.
So I decided to make this simple pantry romanesco sauce. Why is it a pantry sauce? Well, simply because I looked in my pantry one day and realized I had a jar of roasted red peppers, a jar of sun dried tomatoes, almonds, and olive oil. Alas, Roasted Red Pepper and Sun Dried Tomato Romanesco Sauce.
This sauce is BOMB on crostini and a little crumbled goat cheese. It also goes SO SO SO well with these turkey meatballs. The sauce lasts about a week in the fridge, but feel free to freeze it in a freezer safe container longer than that!
Makes about 12 ounces.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
- 1/2 cup almond
- 1 cup roasted peppers (drained if in water or oil)
- 1/2 cup sun dried tomatoes (drained if in water or oil)
- 1/2 cup parsley
- 1/3 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 4 cloves garlic
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
Combine all ingredients in a food processor and blend until smooth in texture. Drizzle in more olive oil, while the food processor is going, until desired consistency is reached.
I like to keep this on the thicker side, and then thin out the sauce depending on what I use it for. For instance, for pasta, I add a little more olive oil + thin out with pasta water. For crostini, I leave it how it is!