Step 1

Preheat oven to 425F.

Step 2

Spread the bell peppers, tomatoes, and onion pieces on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven for 20 to 25 minutes until vegetables are very soft. Cool completely on baking sheet.

Step 3

In a blender, process the cooled vegetables, garlic, vinegar, paprika, and remaining olive oil until smooth. Add the almonds and process until blended and very smooth. If too thick, add a bit of water, a tablespoon at a time, until blend-able.

Step 4

Transfer sauce to a container and season to taste with salt and pepper. Serve with your favorite entrees, on pasta, as a dip, or as s spread.