Romesco Sauce

Photo by Sarah Jay

Ingredients

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

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

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Variations on Romesco Sauce

- 2 tablespoons blanched almonds
- 1 1/2-oz dried ancho chile
- 1/4 cup bottled pimientos
- 2 tablespoons water
- 1/3 cup extra-virgin olive oil
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Romesco Sauce
- 1 1-inch-thick slice country bread
- Kosher salt
- 1 cup(s) roasted
- 8 clove(s) garlic
- 1 teaspoon(s) ground coriander
- 1 teaspoon(s) ground cumin
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- 1/4 cup reduced-sodium chicken broth
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- 1/4 teaspoon black pepper
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- 1 teaspoon crushed red pepper
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