Rustic Romesco Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauces
Cuisine: International
Serves: 2 cups
Ingredients
  • 3 Roma Tomatoes, cored (or canned fire roasted tomatoes if you don't have time to roast your own)
  • 1 dried ancho chili
  • 6 cloves garlic, roasted (just roast the whole head)
  • ⅓ cup olive oil plus 2 tablespoons
  • 1 teaspoon salt
  • 2 tablespoons almonds, toasted
  • 2 tablespoons hazelnuts, toasted
  • ⅛ teaspoon Smoked Paprika
  • 1 teaspoon red wine vinegar
Instructions
  1. Preheat oven to 375.
  2. Halve tomatoes lengthwise and place on a baking pan covered with foil. Drizzle with olive oil.
  3. Cut top off of a whole head of garlic place on a separate sheet of foil and also drizzle with olive oil. Close foil to seal in garlic. Place on tray with tomatoes.
  4. Roast all for 40-50 minutes.
  5. Once the tomatoes are roasted, cool, peel and discard the skins. Squeeze out the pulp from 6 garlic cloves. Coarsely chop and place all into the food processor.
  6. Over moderate heat, toast ancho chili one minute on each side or until fragrant.
  7. Remove stem and shake seeds out.
  8. Place chili in 1 cup of hot water for 10-15 minutes to soften.
  9. In same pan, add 1 tablespoon of oil and both almonds and hazelnuts.
  10. Shake or stir for 4 to 5 minutes until golden. (keep them moving or they will burn!)
  11. Drain chili then transfer nuts and chili to the food processor.
  12. Add the salt and start the processor.
  13. Pour the remaining ⅓ cup olive oil in slowly while processing.
  14. Add the vinegar, pulse to incorporate, and taste.
  15. Add additional salt to taste if necessary. Continue processing the romesco until it comes together, yet still has a coarse, nutty texture. It should be thick and creamy.
Now be creative and try one of my suggestions to start enjoying this uniquely Mediterranean flavor!
I prefer it warm to room temperature for the best flavor.
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/03/10/romesco-sauce/