Pre-heat oven to 400 F.
Cut 1 red bell pepper into 4 pieces (remove/ discard stem & seeds).
Peel 1 clove garlic.
Place: 4 whole Roma tomatoes + red bell pepper pieces + peeled garlic on a 9×13 baking pan.
Drizzle with 1T olive oil.
Place ¼c almonds & ¼ c hazelnuts in a single layer on a sheet pan & roast for 8-10 minutes, cool slightly.
Place the following in a blender: 1/4 cup olive oil, roasted tomatoes (option to peel), garlic, bell pepper, toasted almonds and hazelnuts (option to remove peel), 1 tsp red wine vinegar (or sub apple cider vinegar), 1 tsp paprika, 1/4 tsp salt.
Blend until just smooth or desired consistency. Season to taste with additional salt or a splash of vinegar.
