Romesco Sauce

Broil the red pepper on a baking sheet, turning several times, until the skin is charred (about 20 minutes). Remove from the oven and enclose the pepper in a closed paper bag until cool enough to handle. Peel and remove seeds; set aside.

Toast almonds and hazelnuts on a baking sheet at 350 F until light golden and fragrant (about 5 minutes). Rub the warm hazelnuts in a clean dish towel to remove the skins.

In a small frypan, heat 1 tablespoon olive oil over medium heat. Fry the bread until golden, turning once (about 3 minutes). Allow the bread to cool.

Combine the nuts, garlic and dried red pepper in a food processor. Pulse until finely chopped. Add tomatoes, parsley, paprika, roasted bell pepper and salt and pepper; process until smooth. With the machine running, gradually pour in the vinegar and then the remaining 1/3 cup olive oil. Season with salt and pepper to taste.

Serve at room temperature.

Store covered in the fridge for up to 3 days.