Place red bell peppers and tomato on a baking sheet under the broiler. Broil for 8-10 minutes, turning peppers every 3 minutes until the skins blister and blacken in spots and tomato softens and chars slightly. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel skins off the peppers and tomato, and remove seeds from peppers.
2 large red bell peppers, 1 medium tomato
Heat a dry skillet over medium heat. Add almonds and toast for 5-7 minutes, stirring constantly until golden and fragrant. Remove almonds from the skillet. Tear bread into pieces and toast in the skillet for 2-3 minutes until crisp and lightly browned. Soak toasted bread in water or vinegar for 5 minutes, then squeeze gently to remove excess liquid.
0.5 cup almonds, 1 slice crusty bread
Add toasted almonds and soaked bread to a blender or food processor. Pulse until coarsely ground with small nutty bits remaining; do not over-blend into powder.
0.5 cup almonds, 1 slice crusty bread
Add roasted red peppers, tomato, crushed garlic, sherry vinegar, smoked paprika, and salt to the blender. Blend until smooth but still slightly textured, about 30 seconds.
2 large red bell peppers, 1 medium tomato, 3 cloves garlic, 2 tablespoons sherry vinegar, 1 teaspoon smoked paprika, salt
With the blender running on low speed, slowly drizzle olive oil in a thin stream through the top opening. Blend until the sauce is creamy and emulsified, about 1 minute. Taste and adjust seasoning, adding more vinegar, salt, or paprika as desired. The sauce should be thick enough to coat a spoon but still pourable.
0.33 cup olive oil, 2 tablespoons sherry vinegar, 1 teaspoon smoked paprika, salt
