Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

  • 1 tsp. kosher salt or sea salt; more to taste
  • 1-¼ oz. (¼ cup) peeled hazelnuts
  • 2 Tbs. plus 1/3 cup extra-virgin olive oil
  • 1-½ oz. (¼ cup) blanched almonds
  • 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 1/2-inch-thick slice firm white bread
    • 1 large tomato (1/2 lb)
    • 2 large garlic cloves
    • 1/8 teaspoon dried hot red pepper flakes
    • +7 other ingredients
  • Romesco Sauce
    • 1 7-ounce jar piquillo peppers
    • 2 large plum tomatoes-halved
    • 8 clove(s) garlic
    • 1 teaspoon(s) ground coriander
    • 1 cup(s) boiling water
    • +5 other ingredients
  • Romesco Sauce
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 garlic cloves
    • 1 slice firm white sandwich bread
    • 1 tablespoon mild honey
    • +6 other ingredients
  • Romesco Sauce
    • 1/2 teaspoon salt
    • 2 tablespoons slivered almonds, toasted
    • 2 tablespoons chopped fresh parsley
    • 1 (28-ounce) can whole plum tomatoes, undrained
    • +21 other ingredients


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