Romesco Salsa

Name: Romesco Salsa
Yield: Makes 4 cups (about 1 l)
Cuisine: Italian
Ingredients: ¼ cup (25 g) toasted and crushed almonds; 2 teaspoons smoked paprika; 2 tablespoons sherry vinegar; 2 Calabrian chiles, minced; 4 medium heirloom tomatoes; 1 large yellow onion, peel on; 2 tablespoons olive oil, plus more for the casserole; Sea salt; 1 jalapeño, seeded and minced; 2 tablespoons olive oil, plus more for the casserole; ½ cup (45 g) toasted and crushed hazelnuts; 4 cloves garlic, peeled and minced

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Ingredients

1 large yellow onion, peel on
4 medium heirloom tomatoes
Sea salt
2 ta

Europe
Americas
Italy
United States
Sauce
New York
California
Vegan
Gluten-free
Mediterranean

Method

Preheat the oven to 400°F (205°C). Place onion on a sheet pan and bake for 30 minutes. Let cool. Then peel and slice.

Turn up the oven