Fiery Thai Tomato Romesco

The trick with roasting tomatoes is to start them at high heat, then lower the oven temperature and slow-roast them to concentrate their deep, sweet flavor.

Slideshow: Tomato Recipes
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  • Servings: Makes 1 1/3 cups

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  • 1/4 cup slivered almonds
  • 1 pound cherry or baby Roma tomatoes, halved
  • 3 large garlic cloves, crushed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 1 ounce country bread, torn into small pieces (1/2 cup loosely packed)
  • 2 tablespoons fresh lime juice
  • 5 small Thai chiles, chopped

How to make this recipe

  1. Preheat the oven to 475°. Spread the almonds in a pie plate and roast for 3 to 4 minutes, until golden.

  2. On a rimmed baking sheet, toss the tomatoes and garlic and drizzle with 1/4 cup of the olive oil; season with salt and pepper. Roast for 10 minutes, until lightly browned. Reduce the oven temperature to 325°. Roast the tomatoes for 30 minutes longer, until very tender and shriveled. Scrape the tomatoes and almonds into a food processor. Meanwhile, in a small bowl, stir the bread with the lime juice and let stand for 10 minutes.

  3. Add the bread, chiles, the remaining 2 tablespoons of olive oil and 1/4 cup of water to the processor and pulse until the dip is slightly chunky. Season the romesco with salt and pepper.

Make Ahead

The romesco can be refrigerated for 3 days. Serve at room temperature.

Serve With


Contributed By Published October 2014

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