|4 tbsp||roasted almonds or hazelnuts (if using hazelnuts remove the papery skin)|
|1 slice||crusty bread, torn into pieces|
|1||roasted red pepper (jarred or freshly roasted, skin removed)|
|1 tbsp||Sherry vinegar|
|1/8 tsp||hot smoked paprika|
|1/3 cup||olive oil|
Place a whole tomato and 4 garlic cloves on a parchment lined baking sheet and drizzle with olive oil. Roast at 400F for about 30 minutes.
Allow to cool slightly and then add to a food processor with 4 tbsp toasted almonds or hazelnuts (skin removed) 1 slice of crusty white bread (ripped into pieces) 1 roasted red pepper (either jarred or freshly roasted and skin removed) 2 tbsp water, 1 tbsp Sherry vinegar, 1/8 tsp hot smoked paprika, 1/2 tsp salt, pinch of cayenne.
Puree until smooth, slowly adding up to 1/3 cup of olive oil. Season to taste.