Romesco Sauce

Romesco Sauce
Photo by Sarah Jay

Ingredients

  • 2 Tbs. plus 1/3 cup extra-virgin olive oil
  • 1 head garlic, sliced in half crosswise
  • 1 tsp. kosher salt or sea salt; more to taste
  • 1-¼ oz. (¼ cup) peeled hazelnuts
  • 4 medium-size ripe tomatoes (1-¾ lb. total), cored
  • 1-½ oz. (¼ cup) blanched almonds
  • 2 to 3 Tbs. red-wine vinegar
  • + 3 more ingredients
    • 1 slice stale white bread, torn, if needed
    • 2 Tbs. red wine (dry or fruity, but not oaky), if needed
    • 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
    • 2 tablespoons water
    • 2 tablespoons hazelnuts
    • 1 1/2-oz dried ancho chile
    • 1/4 teaspoon salt
    • 1 large tomato (1/2 lb)
    • 1 tablespoon red-wine vinegar
    • +5 other ingredients
  • Romesco Sauce
    • 1 cup(s) boiling water
    • 1 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 2 large plum tomatoes-halved
    • 8 clove(s) garlic
    • +6 other ingredients
  • Romesco Sauce
    • 1 14- to 15-oz can whole tomatoes in juice
    • 1/4 teaspoon salt
    • 4 garlic cloves
    • 2 tablespoons unsalted butter
    • 1 tablespoon mild honey
    • +6 other ingredients
  • Romesco Sauce
    • 1 (28-ounce) can whole plum tomatoes, undrained
    • 2 tablespoons slivered almonds, toasted
    • 1 teaspoon crushed red pepper
    • 1/2 teaspoon salt
    • +21 other ingredients


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