Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

  • 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
  • 4 medium-size ripe tomatoes (1-¾ lb. total), cored
  • 2 Tbs. plus 1/3 cup extra-virgin olive oil
  • 1-½ oz. (¼ cup) blanched almonds
  • + 3 more ingredients
    • 1 tsp. kosher salt or sea salt; more to taste
    • 1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
    • 1 slice stale white bread, torn, if needed

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
    • 2 tablespoons blanched almonds
    • 2 tablespoons hazelnuts
    • 1/4 teaspoon salt
    • 1/8 teaspoon dried hot red pepper flakes
    • 2 large garlic cloves
    • +6 other ingredients
  • Romesco Sauce
    • 1 cup(s) roasted
    • 1 teaspoon(s) ground cumin
    • 1 7-ounce jar piquillo peppers
    • 1 cup(s) boiling water
    • 2 large plum tomatoes-halved
    • 8 clove(s) garlic
    • +4 other ingredients
  • Romesco Sauce
    • 1/4 teaspoon black pepper
    • 1 dried ancho chile
    • 1 red bell pepper
    • 1 slice firm white sandwich bread
    • 4 garlic cloves
    • 1/4 teaspoon salt
    • +5 other ingredients
  • Romesco Sauce
    • 2 tablespoons white vinegar
    • 1 teaspoon crushed red pepper
    • 3 tablespoons organic vegetable broth (such as Swanson Certified Organic)
    • +22 other ingredients


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