Romesco Sauce

Photo by Sarah Jay

Ingredients

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

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

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