Romesco Sauce

Photo by Sarah Jay

Ingredients

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

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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