Romesco Sauce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Name: Romesco Sauce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Ingredients: 1 thick slice white bread, crusts removed; 1 red onion; ¼ cup (35 g) blanched almonds; 1 head garlic, halved, papery outer skin removed; 6 ripe plum tomatoes; 1 tablespoon sherry vinegar; 1 teaspoon pimentón (smoked Spanish paprika); 1 large red bell pepper; 6 nora or cascabel chiles; Fine sea salt; ½ cup (120 ml) plus 1 tablespoon Spanish extra-virgin olive oil, plus more for brushing

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Preheat the oven to 350°F 175°C). Put the bell pepper, tomatoes, garlic, and onion in a roasting pan and brush lightly with the olive oil. Roast until the vegetables are soft, about 25 minutes....

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Ingredients

1 thick slice white bread, crusts removed
1 red onion
¼ cup (35 g) blanched almonds
1 head garlic, halved, papery outer skin removed
6 ripe plum tomatoes
1 tablespoon sherry vinegar
1 teaspoon pimentón (smoked Spanish paprika)
1 large red bell pepper
6 nora or cascabel chiles
Fine sea salt
½ cup (120 ml) plus 1 tablespoon Spanish extra-virgin olive oil, plus more for brushing