Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

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

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

  • Romesco Sauce
    • 2 tablespoons blanched almonds
    • 1 1/2-oz dried ancho chile
    • 2 tablespoons water
    • 1/3 cup extra-virgin olive oil
    • +7 other ingredients
  • Romesco Sauce
    • 1 cup(s) roasted
    • 8 clove(s) garlic
    • 1 teaspoon(s) ground coriander
    • 1 teaspoon(s) ground cumin
    • 1 7-ounce jar piquillo peppers
    • 4 ancho chiles ed
    • +4 other ingredients
  • Romesco Sauce
    • 1/4 teaspoon black pepper
    • 1 dried ancho chile
    • 1 red bell pepper
    • 1 slice firm white sandwich bread
    • 4 garlic cloves
    • 1/4 teaspoon salt
    • +5 other ingredients
  • Romesco Sauce
    • 2 tablespoons white vinegar
    • 3 tablespoons organic vegetable broth (such as Swanson Certified Organic)
    • 1 teaspoon crushed red pepper
    • +22 other ingredients


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