How to make it
4 steps. Take it one step at a time.
Preheat oven to 400°F
Preheat oven to 400°F (204°C). Place the tomatoes and unpeeled garlic cloves on a baking sheet. Roast for 20-25 minutes until the tomatoes are soft and charred.
25 minToast the almonds, hazelnuts, and bread
While roasting, toast the almonds, hazelnuts, and bread in a dry pan over medium heat until golden brown. Once cooled, peel the garlic and the skins off the roasted tomatoes.
Combine the roasted tomato pulp, peeled garlic, toasted nuts, toasted bread
In a food processor or blender, combine the roasted tomato pulp, peeled garlic, toasted nuts, toasted bread, roasted red peppers, smoked paprika, and salt. Pulse until a coarse paste forms.
With the motor running, slowly pour
With the motor running, slowly pour in the olive oil and sherry vinegar. Process until the sauce is emulsified but still retains a bit of texture. Adjust salt to taste.
A little kitchen wisdom
For the most authentic flavor, use dried ñora peppers rehydrated in hot water, though roasted red peppers are a common and delicious substitute.
