Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

  • 2 to 3 Tbs. red-wine vinegar
  • 4 medium-size ripe tomatoes (1-¾ lb. total), cored
  • 1 slice stale white bread, torn, if needed
  • 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 Tbs. plus 1/3 cup extra-virgin olive oil
  • + 3 more ingredients
    • 1-½ oz. (¼ cup) blanched almonds
    • 1 tsp. kosher salt or sea salt; more to taste
    • 1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat

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

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    • 2 large garlic cloves
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  • Romesco Sauce
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