Step 1

Preheat the oven to 400°F degrees. Line a large rimmed baking sheet with aluminum foil. Set aside.

Step 2

Trim any woody stems from the tomatoes. Quarter and press out pulp and/or seeds using your fingers. Some remaining is fine. Place the tomatoes, garlic and onion onto the baking sheet and drizzle with olive oil, tossing to coat.

Step 3

Roast the vegetables for 30 minutes, turning once. Remove and transfer all of the vegetables and juices to a large food processor.

Step 4

Pulse until a paste forms. Add the bread, red peppers, almonds, chile powder, paprika, sherry vinegar, sugar and salt. Blend on high until mixture is combined and coarse.

Step 5

Serve immediately or heat in a saucepan over low heat for 5 minutes.

Step 6

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