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
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
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 It
Preheat the oven to 475°. Spread the almonds in a pie plate and roast for 3 to 4 minutes, until golden.
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.
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.
The romesco can be refrigerated for 3 days. Serve at room temperature.
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