Romesco Sauce

Name: Romesco Sauce
Ingredients: 1 large tomato (1/2 lb), cored; 1 (1/2-oz) dried ancho chile*; 1/3 cup extra-virgin olive oil; 2 tablespoons hazelnuts,; and loose skins rubbed off with a kitchen towel while warm; 2 tablespoons blanched almonds; 1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes; 2 large garlic cloves, sliced; 1/8 teaspoon dried hot red pepper flakes; 1/4 cup drained bottled pimientos, rinsed; 2 tablespoons water; 1 tablespoon red-wine vinegar; 1/4 teaspoon salt, or to taste

13 ingredients

4 steps

Ingredients

1 large tomato (1/2 lb), cored
1 (1/2-oz) dried ancho chile*
1/3 cup extra-virgin olive oil
2 tablespoons hazelnuts,
and loose skins rubbed off with a kitchen towel while warm
2 tablespoons blanched almonds
1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes
2 large garlic cloves, sliced
1/8 teaspoon dried hot red pepper flakes
1/4 cup drained bottled pimientos, rinsed
2 tablespoons water
1 tablespoon red-wine vinegar
1/4 teaspoon salt, or to taste

Directions

1

Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
2

Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
3

While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
4

Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and puree until smooth. Thin with water if desired and season with salt.