-
1
Preheat the oven to 400 degrees.
-
2
Lay tomatoes, cut side up, and garlic cloves in a medium roasting pan.
-
3
Sprinkle with olive oil and season with salt.
-
4
Roast for 15 minutes and then reduce the heat to 350 degrees.
-
5
Roast another 60 to 75 minutes.
-
6
(The garlic should be soft after 20 minutes; remove it and let cool.)
-
7
Meanwhile, coat a small saute pan with 1/8-inch olive oil.
-
8
Place over medium heat.
-
9
When the oil shimmers, add the almonds and hazelnuts and cook until toasted a golden brown, about 2 minutes.
-
10
Remove and cool on paper towels.
-
11
Remove the seeds from the ancho chili and discard.
-
12
Scrape the thin layer of flesh from the skin.
-
13
Place this pulp, along with the tomatoes, nuts and piquillo peppers, in the bowl of a food processor.
-
14
Squeeze the garlic from its skin and add it.
-
15
Pulse a few times to blend it and then, leaving the processor on, pour olive oil through the feed tube in a thin stream.
-
16
The sauce should become thick and creamy, like a mayonnaise.
-
17
About 1 cup of oil should be enough.
-
18
To sharpen it, season with salt and add a tablespoon or two of vinegar and red wine.
-
19
Serve with grilled scallions.
-
20
(Brush with olive oil, season with salt and grill until charred and soft or roast in a 350-degree oven; peel to tender part, then serve.
-
21
).
