Romesco Sauce

Photo by Sarah Jay

Ingredients

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

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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