Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

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

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
    • 1/8 teaspoon dried hot red pepper flakes
    • 1 1/2-inch-thick slice firm white bread
    • 1/3 cup extra-virgin olive oil
    • 2 large garlic cloves
    • +7 other ingredients
  • Romesco Sauce
    • Kosher salt
    • 1 1-inch-thick slice country bread
    • 4 ancho chiles ed
    • 1 cup(s) boiling water
    • 1 teaspoon(s) ground coriander
    • 8 clove(s) garlic
    • +4 other ingredients
  • Romesco Sauce
    • 1/4 cup hazelnuts
    • 2 tablespoons unsalted butter
    • 1 slice firm white sandwich bread
    • 1/4 cup reduced-sodium chicken broth
    • 1 red bell pepper
    • +6 other ingredients
  • Romesco Sauce
    • 2 tablespoons white vinegar
    • 1 teaspoon crushed red pepper
    • 1/2 cup dry breadcrumbs
    • 1/2 teaspoon salt
    • 2 garlic cloves, peeled
    • Cooking spray
    • +19 other ingredients


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