Roasted Red Pepper Spread (Oil-free, Gluten-free)

roasted red pepper spread in a white bow

5 from 5 votes

Roasted Red Pepper Spread (Oil-free, Gluten-free)

Roasted red pepper spread is absolutely delicious, great on toasts, or as a dip or pasta sauce. It is oil-free, gluten-free and grain-free.

Prep Time15

Cook Time25

Total Time40

Course: Dips & Spreads

Cuisine: Spanish

Keyword: easy vegan sauce, gluten-free, grain-free, no bread, oil-free, roasted red bell peppers, romesco sauce, tomato, vegan, wfpb, wfpb appetizer, wfpbno

Servings: servings

Author: Camilla

Ingredients

2 large red bell peppers seeded, quartered
2 small Roma tomatoes each sliced into 3 or 4 equal size pieces
1 small yellow onion cut into large chunks
3 cloves garlic peeled
salt and pepper
2 teaspoons smoked paprika pimenton, hot or sweet
1/2 cup roasted lightly salted almonds (or toast your own)

US Customary - Metric

Instructions

Preheat oven to 425F (220C).
Spread the bell peppers, tomatoes, onion pieces and garlic on a large rimmed baking sheet. Season with salt and pepper.
Dry roast the vegetables in preheated oven for 20 to 25 minutes until vegetables are very soft. Cool completely on baking sheet.
In a food processor, process the paprika and almonds with HALF of the cooled vegetables until smooth.
Add the remaining roasted vegetables. Pulse until blended but not entirely smooth. If too thick, add a bit of water, a tablespoon at a time, until blend-able.
Transfer spread to a container and season to taste with salt and pepper. Serve as a spread, a dip, or as a sauce with pasta.

Notes

Storage Tip: Store the cooled sauce in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.

Nutrition