Roast Bell Pepper:
Either cut in half stem to bottom and remove seeds and stems or roast whole. Add to a foil-lined baking sheet, skin side up if halved. Turn up edge of foil to contain any juices. Place sheet tray so it is about four to five inches from the broiling element. Roast until the skin is bubbling, blistered and charred in places, watching closely. If whole peppers are used, turn as necessary so all sides are charred.
Remove peppers and either fold up and seal in the foil or add to a dish and cover with the foil and allow to steam until easy to handle. Remove and peel the skin off. If whole peppers are used, peel and then open (if they haven’t already split) and remove the seeds and stem.
Save any juices to add to the sauce.
For the Sauce:
Add bread to blender or food processor and pulse to break up. Add the garlic and nuts and pulse to break down. Add in the roasted peppers (and any juice) and the tomato. With food processor or blender running, drizzle in the olive oil, adding to desired consistency is reached.
Season to taste with smoked paprika, sherry vinegar or lemon, and salt.
Keywords: Almonds, Appetizer, Bell Peppers, Bread, Condiments, leftover bread, Lemon, nuts, Nuts and Seeds, Roasted Red Pepper, Sauce, Sherry Vinegar, Vinegar