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1
Prepare a medium-hot fire (400F) in a wood-fired oven, cooker, or grill.
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2
Place the tomatoes and onion, cut side down, on a parchment-lined baking sheet.
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3
Using a large knife, cut the top 3/4 inch off the head of garlic and place the head on the baking sheet, cut side up.
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4
Drizzle with olive oil and roast in an oven or cooker, or cook over direct heat on a grill until the skins of the tomatoes are wrinkled and charred and the onions are slightly soft, 20 to 30 minutes.
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5
Remove the skins from the tomatoes and onion and coarsely chop the flesh.
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6
Place in a food processor along with any juice from the roasting.
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7
Squeeze the roasted garlic from 5 large cloves into the mixture.
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8
Add the piquillo peppers and pulse to chop.
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9
Add the nuts and torn bread.
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10
With the machine running, drizzle in one-third of the olive oil.
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11
Add the ancho, pimenton, red pepper flakes, and half of the sherry vinegar.
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12
Increase the speed to incorporate the ingredients and chop the nuts.
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13
Add salt to taste.
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14
Add more olive oil and continue to process until the desired texture is reached.
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15
Add water if too thick.
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16
Adjust the taste by adding more sherry vinegar and olive oil if needed.
