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1
Preheat the broiler and cover a baking sheet with foil.
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2
Place the tomatoes on the baking sheet, and place under the broiler at the highest setting.
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3
Broil for two to four minutes, until charred on one side.
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4
Turn over and broil on the other side for two to four minutes until charred.
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5
Remove from the heat, transfer to a bowl and allow to cool.
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6
Peel and core.
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7
Turn on a food processor fitted with the steel blade and drop in the garlic cloves.
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8
When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides.
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9
Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
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10
Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper.
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11
Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired.
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12
Process until well amalgamated, then scrape into a bowl.
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13
Taste and adjust seasoning, adding salt or chile as desired.
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14
If possible, allow the sauce to stand for an hour at room temperature before using.
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15
Serve with fish and/or grilled vegetables, or on crostini.
