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1 large slice white bread (about 1 ½ oz.), torn into 1" pieces

½ c. raw almonds

¾ lb. ripe tomatoes, cored

3 garlic cloves, 2 unpeeled, 1 peeled, divided

1 (12-oz.) jar roasted red bell peppers, drained

1 tbsp. red wine vinegar

1 tsp. kosher salt

¾ tsp. smoked paprika

½ tsp. crushed red pepper flakes

2 tbsp. extra-virgin olive oil

1 large slice white bread (about 1 ½ oz.), torn into 1" pieces

½ c. raw almonds

¾ lb. ripe tomatoes, cored

3 garlic cloves, 2 unpeeled, 1 peeled, divided

1 (12-oz.) jar roasted red bell peppers, drained

1 tbsp. red wine vinegar

1 tsp. kosher salt

¾ tsp. smoked paprika

½ tsp. crushed red pepper flakes

2 tbsp. extra-virgin olive oil

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Sauce

1. Arrange a rack in center of oven; preheat to 350°. Arrange bread and almonds on half of a foil-lined baking sheet, then tomatoes and 2 unpeeled garlic cloves on the other.

2. Bake until almonds are toasted through (they should be lightly browned in the center), about 10 minutes. Transfer almonds and bread to a plate.

3. Return baking sheet to oven and continue to bake until tomatoes are blistered and falling apart, about 50 minutes more. Let cool, then peel off outer papery layer from garlic.

4. In a food processor, process almonds and bread until finely ground, 30 seconds to 1 minute. Add peppers, vinegar, salt, paprika, red pepper flakes, remaining 1 raw garlic clove, and roasted tomatoes and garlic. Process until a textured sauce consistency forms.

5. Add oil and pulse just until combined; season with salt, if needed.

6. Make Ahead: Sauce can be made 5 days ahead. Transfer to a jar or airtight container and refrigerate.

Fish

1. Arrange a rack in center of oven; preheat to 350°. Arrange bread and almonds on half of a foil-lined baking sheet, then tomatoes and 2 unpeeled garlic cloves on the other.

2. Bake until almonds are toasted through (they should be lightly browned in the center), about 10 minutes. Transfer almonds and bread to a plate.

3. Return baking sheet to oven and continue to bake until tomatoes are blistered and falling apart, about 50 minutes more. Let cool, then peel off outer papery layer from garlic.

4. In a food processor, process almonds and bread until finely ground, 30 seconds to 1 minute. Add peppers, vinegar, salt, paprika, red pepper flakes, remaining 1 raw garlic clove, and roasted tomatoes and garlic. Process until a textured sauce consistency forms.

5. Add oil and pulse just until combined; season with salt, if needed.

6. Make Ahead: Sauce can be made 5 days ahead. Transfer to a jar or airtight container and refrigerate.