Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

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

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
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    • 1/8 teaspoon dried hot red pepper flakes
    • 2 large garlic cloves
    • 1 tablespoon red-wine vinegar
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