Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

  • 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
  • 1-¼ 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
  • + 3 more ingredients
    • 1-½ oz. (¼ cup) blanched almonds
    • 2 to 3 Tbs. red-wine vinegar
    • 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

  • Romesco Sauce
    • 2 tablespoons water
    • 2 tablespoons hazelnuts
    • 1/4 cup bottled pimientos
    • 2 tablespoons blanched almonds
    • 1/3 cup extra-virgin olive oil
    • +6 other ingredients
  • Romesco Sauce
    • 1 cup(s) boiling water
    • 8 clove(s) garlic
    • 1 7-ounce jar piquillo peppers
    • 1 teaspoon(s) ground coriander
    • 4 ancho chiles ed
    • +5 other ingredients
  • Romesco Sauce
    • 1/4 teaspoon salt
    • 4 garlic cloves
    • 2 tablespoons unsalted butter
    • 1 tablespoon mild honey
    • 1/4 cup reduced-sodium chicken broth
    • +6 other ingredients
  • Romesco Sauce
    • 2 red bell peppers
    • 1 teaspoon crushed red pepper
    • 1/2 cup dry breadcrumbs
    • 1/2 teaspoon salt
    • Cooking spray
    • 2 tablespoons chopped fresh parsley
    • +19 other ingredients


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