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
  • 1 slice stale white bread, torn, if needed
  • 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
  • + 3 more ingredients
    • 1 head garlic, sliced in half crosswise
    • 1-½ oz. (¼ cup) blanched almonds
    • 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

  • Romesco Sauce
    • 1/4 cup bottled pimientos
    • 1 1/2-oz dried ancho chile
    • 1/4 teaspoon salt
    • 2 tablespoons water
    • 2 tablespoons hazelnuts
    • +6 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 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 garlic cloves
    • 1 tablespoon mild honey
    • 2 tablespoons extra-virgin olive oil
    • 1 dried ancho chile
    • +5 other ingredients
  • Romesco Sauce
    • 2 tablespoons white vinegar
    • 1 teaspoon crushed red pepper
    • 1/2 cup dry breadcrumbs
    • 1/2 teaspoon salt
    • 2 garlic cloves, peeled
    • Cooking spray
    • +19 other ingredients


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