Romesco Sauce

Photo by Sarah Jay

Ingredients

2 Tbs. plus ¹/₃ cup extra-virgin olive oil
1 tsp. kosher salt or sea salt; more to taste
1-¼ oz. (¼ cup) peeled hazelnuts
1 slice stale white bread, torn, if needed
2 Tbs. red wine (dry or fruity, but not oaky), if needed
1 head garlic, sliced in half crosswise
4 medium-size ripe tomatoes (1-¾ lb. total), cored
+ 3 more ingredients
- 1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
- 1-½ oz. (¼ cup) blanched almonds
- 2 to 3 Tbs. red-wine vinegar

Heat the oven to 375°F. Put the tomatoes and one half of the garlic head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the cored tomato wells and on top of the garlic half. Roast until the tomatoes and garlic are well caramelized but not burnt, about 90 minutes. From the remaining h...

View full recipe at Fine Cooking

Comments

Variations on Romesco Sauce

- 2 tablespoons water
- 2 tablespoons hazelnuts
- 1/4 cup bottled pimientos
- 2 tablespoons blanched almonds
- 1/3 cup extra-virgin olive oil
- +6 other ingredients
Romesco Sauce
- 1 teaspoon(s) ground cumin
- 1 7-ounce jar piquillo peppers
- 1 teaspoon(s) ground coriander
- 1 cup(s) boiling water
- 4 ancho chiles ed
- +5 other ingredients
Romesco Sauce
- 1/4 teaspoon salt
- 4 garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon mild honey
- 2 tablespoons extra-virgin olive oil
- +6 other ingredients
Romesco Sauce
- 2 tablespoons white vinegar
- 1 teaspoon crushed red pepper
- 1/2 cup dry breadcrumbs
- 1/2 teaspoon salt
- Cooking spray
- +20 other ingredients