Romesco Sauce

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 tsp. kosher salt or sea salt; more to taste
  • 1-¼ oz. (¼ cup) peeled hazelnuts
  • 1 head garlic, sliced in half crosswise
  • 4 medium-size ripe tomatoes (1-¾ lb. total), cored
  • 2 Tbs. red wine (dry or fruity, but not oaky), if needed
  • + 3 more ingredients
    • 1 slice stale white bread, torn, if needed
    • 2 to 3 Tbs. red-wine vinegar
    • 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 tablespoon red-wine vinegar
    • 2 tablespoons blanched almonds
    • 2 large garlic cloves
    • 1/3 cup extra-virgin olive oil
    • 1 1/2-oz dried ancho chile
    • +6 other ingredients
  • Romesco Sauce
    • 1 teaspoon(s) ground cumin
    • 1 cup(s) plus 2 tablespoons extra-virgin olive oil
    • Kosher salt
    • 1 1-inch-thick slice country bread
    • 4 ancho chiles ed
    • +5 other ingredients
  • 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
    • 1/2 cup dry breadcrumbs
    • 1 (28-ounce) can whole plum tomatoes, undrained
    • 2 tablespoons slivered almonds, toasted
    • 1/2 teaspoon salt
    • +21 other ingredients


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