tomato1 half
from a medium tomato
 garlic2 cloves
 crusty bread2 slices
about 2 ounces
 hazelnuts 1/4 cup
could also replace or combine with whole raw almonds
 roasted red peppers1 jar
about 7 1/4 ounces, should yield about 1 cup when drained
 red wine vinegar2 tbsp
 olive oil 1/4 cup
 kosher salt1 tsp
 smoked paprika 1/2 tsp


rimmed baking sheet
hand blender
Set the oven rack to the middle position, then preheat the oven to 450°F.
Spread out the tomato, garlic, bread, and nuts on a rimmed baking sheet. Roast for about 5-7 minutes until the bread and almonds are lightly toasted.
Transfer the baked ingredients to a tall working glass bit by bit and process to a rough chop with a hand blender.
Adding the red peppers bit by bit, process in the red peppers, vinegar, olive oil, salt and paprika until smooth.