Recipes Fiery Thai Tomato Romesco Be the first to rate & review! 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Published on December 19, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs Yield: Makes 1 1/3 cups Ingredients 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 Directions 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 Crudités. Rate it Print