Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

  • 2 Tbs. plus 1/3 cup extra-virgin olive oil
  • 1 tsp. kosher salt or sea salt; more to taste
  • 1-¼ oz. (¼ cup) peeled hazelnuts
  • 2 Tbs. red wine (dry or fruity, but not oaky), if needed
  • 2 to 3 Tbs. red-wine vinegar
  • 1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
  • 1 head garlic, sliced in half crosswise
  • + 3 more ingredients
    • 1-½ oz. (¼ cup) blanched almonds
    • 4 medium-size ripe tomatoes (1-¾ lb. total), cored
    • 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
    • 1/3 cup extra-virgin olive oil
    • 2 large garlic cloves
    • 1 tablespoon red-wine vinegar
    • +7 other ingredients
  • Romesco Sauce
    • 1 cup(s) roasted
    • 1 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 1 teaspoon(s) ground cumin
    • 1 7-ounce jar piquillo peppers
    • +6 other ingredients
  • Romesco Sauce
    • 1/4 cup hazelnuts
    • 2 tablespoons unsalted butter
    • 1 slice firm white sandwich bread
    • 1/4 cup reduced-sodium chicken broth
    • 1 red bell pepper
    • +6 other ingredients
  • Romesco Sauce
    • 3 tablespoons organic vegetable broth (such as Swanson Certified Organic)
    • 2 tablespoons white vinegar
    • 2 tablespoons slivered almonds, toasted
    • +22 other ingredients


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