Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

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

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
    • 1 1/2-inch-thick slice firm white bread
    • 2 tablespoons hazelnuts
    • 2 tablespoons blanched almonds
    • 1 tablespoon red-wine vinegar
    • +7 other ingredients
  • Romesco Sauce
    • 1 cup(s) roasted
    • 1 teaspoon(s) ground cumin
    • 1 7-ounce jar piquillo peppers
    • 1 cup(s) boiling water
    • 2 large plum tomatoes-halved
    • 8 clove(s) garlic
    • +4 other ingredients
  • Romesco Sauce
    • 1 14- to 15-oz can whole tomatoes in juice
    • 1/4 cup reduced-sodium chicken broth
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon mild honey
    • +7 other ingredients
  • Romesco Sauce
    • 2 tablespoons slivered almonds, toasted
    • 2 tablespoons chopped fresh parsley
    • 1 (28-ounce) can whole plum tomatoes, undrained
    • +22 other ingredients


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