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1
Preheat the oven to 425.
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2
Cut the tomatoes and bell pepper in half.
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3
Scoop out the seeds from the tomatoes and the bell peppers.
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4
Leave the garlic unpeeled.
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5
Line a baking pan with foil.
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6
Place the tomatoes and bell pepper halves face-up on the pan.
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7
Into each half-tomato and half-pepper place one garlic clove, then drizzle with olive oil.
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8
The garlic cloves must be completely coated or they will burn.
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9
Roast these for about 30 minutes.
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10
While this is roasting, chop the red chillies and place into a food processor (including the seeds).
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11
Heat a heavy skillet with some olive oil and toast the hazelnuts.
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12
Be careful they do not burn!
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13
Place them into the food processor.
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14
Using the same skillet, toast the bread on both sides and place into the food processor.
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15
When roasting is complete, peel the garlic and place the peeled garlic into the food processor.
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16
Remove the charred peel from the bell pepper and tomatoes and place the peeled bell pepper and tomatoes into the food processor.
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17
Add the red wine vinegar.
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18
Season to taste with salt and pepper.
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19
Process to a paste.
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20
If it is too thick, add either lemon juice or olive oil in small amounts until desired texture is reached.
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21
Serve with grilled veggies and/or toasted french bread.
