Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

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

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-oz dried ancho chile
    • 1/4 cup bottled pimientos
    • 2 tablespoons hazelnuts
    • 1 large tomato (1/2 lb)
    • 1/4 teaspoon salt
    • +6 other ingredients
  • Romesco Sauce
    • 2 large plum tomatoes-halved
    • Kosher salt
    • 1 1-inch-thick slice country bread
    • 1 cup(s) plus 2 tablespoons extra-virgin olive oil
    • +6 other ingredients
  • Romesco Sauce
    • 1/4 cup hazelnuts
    • 1 tablespoon mild honey
    • 2 tablespoons unsalted butter
    • 1 14- to 15-oz can whole tomatoes in juice
    • +7 other ingredients
  • Romesco Sauce
    • 2 tablespoons white vinegar
    • 3 tablespoons organic vegetable broth (such as Swanson Certified Organic)
    • 1 teaspoon crushed red pepper
    • +22 other ingredients


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