Name: Romesco Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/4 c. blanched Spanish Marcona almonds or other almonds -; 1/4 c. hazelnuts -; 12 clove garlic -; 6 large ripe plum tomatoes -; 1 c. extra virgin olive oil, preferably Arbequina olive oil or other Spanish olive oil, plus more for drizzling and finishing -; Sea salt -; 1 dried ancho chile -; 1 can imported Spanish piquillo peppers -; 1 tbsp. aged sherry vinegar or redwine vinegar or to taste -; 1 tbsp. red wine, preferably Spanish, such as Priorato or Rioja, or to taste -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Romesco Sauce

1. 1/4 c. blanched Spanish Marcona almonds or other almonds -

2. 1/4 c. hazelnuts -

3. 12 clove garlic -

4. 6 large ripe plum tomatoes -

5. 1 c. extra virgin olive oil, preferably Arbequina olive oil or other Spanish olive oil, plus more for drizzling and finishing -

6. Sea salt -

7. 1 dried ancho chile -

8. 1 can imported Spanish piquillo peppers -

9. 1 tbsp. aged sherry vinegar or redwine vinegar or to taste -

10. 1 tbsp. red wine, preferably Spanish, such as Priorato or Rioja, or to taste -

How to cook deliciously - Romesco Sauce

1. Stage

Preheat the oven to 400 degrees and line a baking pan with foil. Spread the almonds and hazelnuts in a rimmed baking sheet and roast until toasted, about 8 minutes, stirring every 2 minutes. Place the almonds in a food processor and the hazelnuts on a clean kitchen towel. Rub the skins off the hazelnuts with the towel and add to the food processor; set aside to cool.

2. Stage

While the nuts cool, place the garlic cloves and tomatoes in the baking sheet, drizzle with about 1 tablespoon oil, and sprinkle the tomatoes with salt. Toss to coat and arrange the tomatoes cut sides up in the sheet. Bake 15 minutes, reduce the heat to 350 degrees, and bake until the garlic is soft and golden brown but not burned, about 20 minutes. Remove the garlic from the pan and set aside. Continue cooking the tomatoes until roasted, about 40 minutes. Let cool.

3. Stage

Drain the ancho chile, cut in half lengthwise, and remove the seeds. With a sharp knife, scrape the flesh from the skin, chop coarsely, and add it to the nuts in the food processor. Squeeze the garlic pulp from the skins into the food processor. Remove the skins from the tomatoes, coarsely chop the flesh, and place in the food processor. Add the piquillo peppers. Pulse several times to mix. Process until a paste forms. With the machine running, pour in about 1 cup oil in a thin stream until the texture resembles yogurt. Season with salt, vinegar, and wine.