2 medium or 1 large red bell pepper, roasted, peeled and seeded (note: this recipe definitely works with good jarred roasted peppers)
1/3 cup extra-virgin olive oil plus more for drizzling over the vegetables
4 Roma (plum) tomatoes
1 head garlic, separated into cloves
3 ñora peppers (or other dried sweet peppers)
2 cups cubed bread (preferably day-old baguette or country bread)
1/4 raw peeled almonds (preferably marcona)
2 tablespoons sherry or red wine vinegar
1 teaspoon smoked paprika
1 teaspoon salt

Preheat oven to 400F. Toss the bell peppers, tomatoes, and garlic with a thin coat of olive oil and spread out on a sheet pan. Roast in the oven until the skins of the peppers and tomatoes are blistered. When cool enough to handle, peel the peppers, tomatoes, and garlic cloves.

While the vegetables roast, soak the dried peppers in hot water for about 20 minutes. When softened, remove the stem and seeds and reserve the flesh.

In a large sauté pan heat olive oil over medium heat. Add bread and almonds and cook until lightly brown, about 10 minutes. Add the roasted peppers, tomatoes, garlic cloves, vinegar, paprika, and salt. Simmer over low heat for 10-15 minutes to let the flavors develop, then transfer to a blender along with the peeled nora peppers and puree until smooth. If the sauce is too thick, you can thin out with more olive oil, or even water.

Serve alongside grilled vegetables (asparagus, artichokes, etc) and/or grilled meat (pork chops, skirt steak, etc).