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Preheat oven to 350 degrees. Wash and try tomatoes, cut in half, place on sheet pan cut side up. Add garlic cloves and red pepper strips. Brush all with 1 ½ teaspoons EVOO and sprinkle with a little sea salt.Roast for 15 minutes until caramelized.
As vegetables roast, toast bread cubes* until only lightly golden; 7 minutes at 350°. *Toast extra bread cubes if you like for dipping into the sauce.
Add the tomatoes and red peppers to the bowl of a food processor. Remove skins from roasted garlic and add along with bread, almonds, hazelnuts, Sherry vinegar, Spanish paprika and EVOO.
Process until smooth (a little texture is ok), scraping the sauce with a rubber spatula as needed. Taste for salt. Add a pinch of hot chili powder if you like spicy. Can add a tablespoon or two of filtered water for a flowing sauce; the sauce is usually served quite thick.
Store in a clean glass container in the refrigerator for up to one week.