Romesco Sauce

Photo by Sarah Jay

Ingredients

1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
1-¼ oz. (¼ cup) peeled hazelnuts
2 Tbs. red wine (dry or fruity, but not oaky), if needed
1 head garlic, sliced in half crosswise
2 to 3 Tbs. red-wine vinegar
1 slice stale white bread, torn, if needed
4 medium-size ripe tomatoes (1-¾ lb. total), cored
+ 3 more 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

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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