Baked Potatoes with Romesco Sauce

Ingredients (for 4):

• Ripe tomatoes - 3
• Garlic, whole heads - 2
• Extra-virgin olive oil - 2 tbsp
• Toasted blanched hazelnut - 10 
• White bread - 2 slices
• Sherry vinegar - 2 tbsp
• Pepper paste - 2 tbsp
• Potatoes - 4
• Small onion - 2

Procedures:

1. Preheat the oven to 200 degree Celsius, then put the whole tomatoes and heads of garlic into a roasting tin and cook for 45 minutes.

2. When cool enough to handle, peel the tomatoes and put into a bowl. Cut away the top of the garlic heads, then squeeze the softened flesh into the bowl with the tomatoes.

3. Put the pan over a medium heat, add a little oil, and fry the hazelnuts for 4-5 minutes until dark golden. Drain the nuts on kitchen paper.

4. Fry the bread in a little more oil, then drain on kitchen paper. Tear the bread into pieces.

5. Put the nuts, torn-up bread, vinegar and pepper paste into the bowl then season with salt and pepper. Process with a blender to make a coarse paste.

6. Blend in the remaining oil until smooth.

7. Wrap each potato in aluminum foil.

8. Place the potatoes and onions in a roasting tin. Bake for 45 minutes.

9. When ready, the potatoes and onions will be tender, and the onion skins will be charred in places. Cut the onions and potatoes in half.

10. Season with salt to taste and spoon the sauce over the hot vegetables.