ROMESCO SAUCE

* 4 dried Nora or ancho chiles (3/4 ounce), stemmed and seeded * 4 sun-dried tomatoes * 2 plum tomatoes * 1/4 cup plus 2 tablespoons extra-virgin olive oil * Two 1/2-inch-thick slices of baguette * 6 large garlic cloves, halved lengthwise * 1/2 cup blanched almonds * 1/4 cup blanched hazelnuts * 1 roasted red bell pepper, seeded and chopped * 1 teaspoon sweet paprika * 2 tablespoons sherry vinegar * 2 tablespoons minced parsley * Kosher salt Pepper

How to Make It Step 1 In a medium saucepan, bring 1 1/2 cups of water to a boil. Remove from the heat and add the chiles and sun-dried tomatoes. Let stand until softened, about 1 hour. Drain, reserving the soaking liquid.  Step 2 Meanwhile, roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered. Let cool, then peel and Step 3 In a medium skillet, heat  1/4 cup of the olive oil until almost smoking. Add the bread and garlic and cook over moderately high heat, turning occasionally, until browned all over,  2 to 3 minutes. Using tongs, transfer to a plate. Add the almonds and hazelnuts to the skillet and cook over moderate heat, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to the plate. Reserve the garlic oil.   Step 4 In a food processor, pulse the bread, garlic and nuts until very finely chopped. Add the drained chiles and sun-dried  tomatoes, the roasted tomatoes and bell pepper and the paprika; puree until smooth. With the machine on, gradually add the vinegar, 1/3 cup of the chile soaking liquid, 1 tablespoon of the garlic oil and  the remaining 2 tablespoons of olive oil. Transfer to a medium bowl. Stir in the parsley and season generously with salt and pepper. Make Ahead The romesco can be refrigerated for up to 4 days. Bring to room temperature before serving.

CIA FOODIES

* 4 dried Nora or ancho chiles (3/4 ounce), stemmed and seeded * 4 sun-dried tomatoes * 2 plum tomatoes * 1/4 cup plus 2 tablespoons extra-virgin olive oil * Two 1/2-inch-thick slices of baguette * 6 large garlic cloves, halved lengthwise * 1/2 cup blanched almonds * 1/4 cup blanched hazelnuts * 1 roasted red bell pepper, seeded and chopped * 1 teaspoon sweet paprika * 2 tablespoons sherry vinegar * 2 tablespoons minced parsley * Kosher salt Pepper

How to Make It Step 1 In a medium saucepan, bring 1 1/2 cups of water to a boil. Remove from the heat and add the chiles and sun-dried tomatoes. Let stand until softened, about 1 hour. Drain, reserving the soaking liquid.  Step 2 Meanwhile, roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered. Let cool, then peel and Step 3 In a medium skillet, heat  1/4 cup of the olive oil until almost smoking. Add the bread and garlic and cook over moderately high heat, turning occasionally, until browned all over,  2 to 3 minutes. Using tongs, transfer to a plate. Add the almonds and hazelnuts to the skillet and cook over moderate heat, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to the plate. Reserve the garlic oil.   Step 4 In a food processor, pulse the bread, garlic and nuts until very finely chopped. Add the drained chiles and sun-dried  tomatoes, the roasted tomatoes and bell pepper and the paprika; puree until smooth. With the machine on, gradually add the vinegar, 1/3 cup of the chile soaking liquid, 1 tablespoon of the garlic oil and  the remaining 2 tablespoons of olive oil. Transfer to a medium bowl. Stir in the parsley and season generously with salt and pepper. Make Ahead The romesco can be refrigerated for up to 4 days. Bring to room temperature before serving.