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 

October 2014


Recipe Summary test

20 mins
1 hr
Makes 1 1/3 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

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

Serve With