Searing tomatoes boosts their sweetness and flavor and is key to this piquant sauce from Spain. Pan sauté or slow roast several tomatoes in an oven with a whole head of garlic.
Toss them in a blender with almonds, olive oil, and a splash of balsamic vinegar, and you’ve got Romesco sauce, a Catalonian classic. “It’s delicious with chicken and fish,” says Jennifer Hill, a dietitian and recipe developer.
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