1/2 cup hazelnuts
12 ripe vine tomatoes
1 small head garlic, cut in half crosswise
3 slices white bread, grilled or toasted until dark golden
7 dried Romesco peppers, soaked in hot water to reconstitute*
1 cup light-colored virgin olive oil
3 tablespoons white wine vinegar
1 to 2 teaspoons kosher salt or sea salt
Freshly ground black pepper or dried red pepper flakes, crushed in the palm of your hand
*You can also use dried Nora peppers, if Romesco peppers are not available.
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