Brown Butter Maple Romesco With Charred Scallions

Ingredients

• For the romesco:
• 2 medium roma tomatoes
• 1/2 cup (80g) unsalted almonds, preferably Marcona
• 4 tablespoons (25g) unsalted butter
• 4 whole garlic cloves, peeled
• 1 teaspoon kosher salt, plus more to taste
• 2 pieces (about 1/2 ounce) oil-packed sundried tomatoes
• 1/2 ounce (15g) dried ancho chile peppers, or 1 teaspoon crushed red pepper flakes
• 1 1/2 ounces toasted sourdough breadcrumbs (or fresh baguette, diced)
• 1 tablespoon (15ml) red wine vinegar, plus more if desired
• 1 teaspoon maple syrup
• Cracked black pepper, to taste
• For the charred scallions:
• 1 bunch scallions, kept whole
• 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt

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