Add the tomatoes and red peppers, cut side down, to the baking sheet. Bake for 25-35 minutes, or until the peppers’ skin starts to turn dark and blackened. Once the peppers are roasted, remove the baking sheet from the oven and add the peppers to a bowl. Immediately cover the bowl with plastic wrap for 10 minutes. After 10 minutes, remove the peppers back to the sheet pan and peel the skin from the peppers and tomatoes. Once the skins are removed, add the tomatoes and peppers to the food processor. Set aside.

Keep the oven at 425F and add the almonds, hazelnuts and torn bread to a clean baking sheet. Bake for 8-12 minutes or until the bread starts to turn golden brown. Set aside to cool for 5 minutes.

After 5 minutes, add the toasted bread, almonds and hazelnuts to the food processor with the peppers and tomatoes. Then, add the garlic cloves, salt, red wine vinegar, smoked paprika, chili flakes and extra virgin olive oil. Pulse / blend until your desired consistency is reached (blend less for a more chunky texture, blend longer for a smoother texture).

Taste and adjust the seasoning with more salt if needed.

Use right away or store in an airtight container in the fridge for up to 5 days.