Romesco Sauce

Photo by Sarah Jay

Ingredients

1 slice stale white bread, torn, if needed
1 tsp. kosher salt or sea salt; more to taste
2 Tbs. red wine (dry or fruity, but not oaky), if needed
1-¼ oz. (¼ cup) peeled hazelnuts
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
- 2 Tbs. plus ¹/₃ cup extra-virgin olive oil
- 4 medium-size ripe tomatoes (1-¾ lb. total), cored

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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