2 Roma tomatoes, halved
1 large red bell pepper, halved with seeds and stems removed
4 garlic cloves, skin on
¹∕³ cup almonds
1 Tbsp. olive oil
½ tsp. kosher salt
¼ cup loosely packed flat-leaf parsley
2 Tbsp. tomato paste
1 Tbsp. sherry vinegar
½ tsp. smoked paprika
1∕8 tsp. chile powder
• Preheat the broiler and cover a broiler pan with aluminum foil.
• Place the tomato halves and bell pepper cut-side down on the pan, pressing the peppers so that they flatten. Broil 5 inches from the heat source until the tomato is charred, about 5 minutes. Use tongs to transfer the tomatoes to a bowl. Broil the pepper an additional 3 to 5 minutes, then add to the bowl and cover with plastic wrap. Allow the vegetables to rest 15 minutes, then uncover, peel and discard the charred skins. Set aside.
• Place a dry skillet over medium heat. Add the garlic and cook 10 minutes, shaking the skillet so the garlic browns evenly. Add the almonds and cook 5 more minutes, stirring frequently. When both garlic and almonds are browned, remove from heat and allow to cool. Remove and discard the garlic skins.
• Add the garlic, almonds, olive oil and salt to the bowl of a food processor fitted with the S blade attachment. Pulse until the ingredients are minced. Scrape down the bowl, then add the roasted tomatoes and bell pepper, parsley, tomato paste, vinegar, paprika and chile powder. Run the food processor until the romesco is mostly smooth, 10 to 15 seconds. Taste and add more chile powder if desired. Refrigerate in an airtight container up to 5 days, or freeze up to 3 months.