Fiery Thai Tomato Romesco

1. 1

   Preheat the oven to 475.

2. 2

   Spread the almonds in a pie plate and roast for 3 to 4 minutes, until golden.

3. 3

   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.

4. 4

   Roast for 10 minutes, until lightly browned.

5. 5

   Reduce the oven temperature to 325.

6. 6

   Roast the tomatoes for 30 minutes longer, until very tender and shriveled.

7. 7

   Scrape the tomatoes and almonds into a food processor.

8. 8

   Meanwhile, in a small bowl, stir the bread with the lime juice and let stand for 10 minutes.

9. 9

   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.

10. 10

    Season the romesco with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.