Romesco Sauce

Photo by Sarah Jay

Ingredients

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

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

- 1/8 teaspoon dried hot red pepper flakes
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
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- 2 tablespoons hazelnuts
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- 1 cup(s) boiling water
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