Romesco sauce
Instructions:
- Preheat the oven to 400°F. Put the whole tomatoes and heads of garlic into a roasting pan and cook for 45 minutes, or until blackened and tender.
- When cool enough to handle, peel the tomatoes and put into a bowl. Cut away the top of the garlic heads, then squeeze the softened flesh into the bowl with the tomatoes.
- Put the pan over medium heat, add a little oil, and fry the hazelnuts for 4-5 minutes, until dark golden. Drain the nuts on paper towels.
- Fry the bread in a little more oil, then drain on paper towels. Tear the bread into pieces.
- Put the nuts, torn-up bread, vinegar, and choricero paste into the bowl, then season with salt and pepper. Process with a handheld immersion blender to make a coarse paste.
- Blend in the remaining oil until smooth.