Preheat the oven to 400 degrees. Place tomatoes (~4 medium) and peppers on a baking sheet, and roast for about 30 minutes. I used a mixture of red bell peppers (2), and sweet peppers (4). If you want a spicier sauce, you can add spicier peppers.

Take them out of the oven when they are cool enough to handle, and peel and seed them. Don't worry about removing all the seeds.

Add 2 tablespoons of olive oil and the almonds to a skillet on medium high heat. Keep stirring the almonds until they just start to brown, then add the cubed bread and two diced garlic cloves. Continue stirring until the bread is firm and starting to brown.

Add the almonds, bread, and garlic into a food processor, and pulse for about a minute until the almonds are crumb-like in size. Add tomatoes, peppers, 4 tablespoons of olive oil, vinegar, paprika, and salt, then pulse for another minute. You want a thick rustic texture, so don't over process. Add salt to taste.