Categories  

                

Spices/Sauces/Rubs


1 head garlic
Kosher salt and freshly ground black pepper
2 ounces extra-virgin olive oil, plus extra for drizzling
1 cup day-old country bread, crusts removed and pulsed in a food processor
1 cup canned roasted red bell pepper, drained (about 2 peppers)
1/4 cup toasted almonds
3 tablespoons sherry vinegar
1 tablespoon fresh dill
1 tablespoon fresh parsley
2 to 3 fresh basil leaves
2 anchovy fillets
1 canned whole San Marzano tomato

For the romesco sauce: Preheat the oven or grill to 450 degrees F.

Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.

Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.

Unrated