Catalan Romesco Sauce with Roasted Tomatoes, Garlic and Toasted Nuts

What you need

• 3 dried nora peppers, stems and seeds removed; 1 dried ancho can stand in
• 3 ripe tomatoes, about 400 g (14 oz) in total
• 4 cloves garlic, unpeeled
• 50 g (1/3 cup) blanched almonds
• 50 g (1/3 cup) skinned hazelnuts
• 1 slice country bread, about 2 cm (3/4 in) thick, crust on
• 150 ml (2/3 cup) extra-virgin olive oil, 2 tbsp for frying the bread, the rest for blending
• 1 tbsp sherry vinegar, or red wine vinegar
• 1/2 tsp salt, plus more to taste

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Put the tomatoes and unpeeled garlic on a baking tray. Roast until the tomato skins split and blister and the garlic is soft, 25-30 min.

3. 3

   While they roast, soak the nora peppers in hot water until soft, about 20 min. Drain, then scrape the flesh from the skins and discard the skins.

4. 4

   Toast the almonds and hazelnuts in a dry frying pan over medium heat, shaking often, until golden, 4-5 min. Tip them out.

5. 5

   Heat 2 tbsp of the oil in the same pan over medium heat. Fry the bread until golden on both sides, about 2 min, and tear it into pieces.

6. 6

   Let the tomatoes and garlic cool for 10 min. Slip the skins off the tomatoes and squeeze the garlic from its skins.

7. 7

   Put the almonds, hazelnuts, bread, garlic, nora flesh, tomatoes, vinegar and salt in a food processor. Pulse to a coarse paste.

8. 8

   With the motor running, pour in the remaining oil in a thin stream until the sauce is thick and slightly gritty.

9. 9

   Taste and adjust the salt and vinegar. Leave it for 30 min if you can, then serve at room temperature. It keeps in the fridge for up to 1 week.

Imported from panningtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.