Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

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

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 1/2-inch-thick slice firm white bread
    • 1 large tomato (1/2 lb)
    • 2 large garlic cloves
    • 1/8 teaspoon dried hot red pepper flakes
    • +7 other ingredients
  • Romesco Sauce
    • 1 7-ounce jar piquillo peppers
    • 2 large plum tomatoes-halved
    • 8 clove(s) garlic
    • 1 teaspoon(s) ground coriander
    • 1 cup(s) boiling water
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  • Romesco Sauce
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 garlic cloves
    • 1 tablespoon mild honey
    • 2 tablespoons extra-virgin olive oil
    • +6 other ingredients
  • Romesco Sauce
    • 1 (28-ounce) can whole plum tomatoes, undrained
    • 3 tablespoons organic vegetable broth (such as Swanson Certified Organic)
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