Romesco Sauce

Photo by Sarah Jay

Ingredients

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

- 2 tablespoons water
- 2 tablespoons hazelnuts
- 1 1/2-oz dried ancho chile
- 1/4 teaspoon salt
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- 1 tablespoon red-wine vinegar
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