Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

  • 1-½ oz. (¼ cup) blanched almonds
  • 1 tsp. kosher salt or sea salt; more to taste
  • 1 head garlic, sliced in half crosswise
  • 4 medium-size ripe tomatoes (1-¾ lb. total), cored
  • 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
  • + 3 more ingredients
    • 2 Tbs. plus 1/3 cup extra-virgin olive oil
    • 2 to 3 Tbs. red-wine vinegar
    • 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

  • Romesco Sauce
    • 1/3 cup extra-virgin olive oil
    • 1 1/2-oz dried ancho chile
    • 1/4 teaspoon salt
    • 2 tablespoons water
    • 1 tablespoon red-wine vinegar
    • +6 other ingredients
  • Romesco Sauce
    • 1 teaspoon(s) ground cumin
    • 1 7-ounce jar piquillo peppers
    • 2 large plum tomatoes-halved
    • 8 clove(s) garlic
    • 1 teaspoon(s) ground coriander
    • +5 other ingredients
  • Romesco Sauce
    • 1 dried ancho chile
    • 2 tablespoons unsalted butter
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon mild honey
    • +7 other ingredients
  • Romesco Sauce
    • 1/2 teaspoon salt
    • 2 tablespoons slivered almonds, toasted
    • 2 tablespoons chopped fresh parsley
    • 1 (28-ounce) can whole plum tomatoes, undrained
    • +21 other ingredients


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