ROMESCO SAUCE
Categories Sauce Food Processor Olive Tomato Roast Quick & Easy Almond Hot Pepper Hazelnut Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
- Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
- 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.
- 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 purée until smooth. Thin with water if desired and season with salt.
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