Traditional Romesco | America's Test Kitchen

Ingredients

• ¾ ounce dried ñora chiles , stemmed, seeded, and torn into large pieces
• 4 plum tomatoes , cored and halved lengthwise
• 6 tablespoons extra-virgin olive oil , divided, plus extra for drizzling
• 1 teaspoon table salt , divided
• 1 (2-inch) piece baguette (1 ounce), cut into 3 slices
• ¼ cup whole blanched almonds
• 6 garlic cloves , lightly crushed and peeled
• 4 teaspoons sherry or red wine vinegar , plus extra for seasoning