Romesco Sauce

Photo by Sarah Jay

Ingredients

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

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
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- 2 tablespoons blanched almonds
- 1/3 cup extra-virgin olive oil
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