Smoky, charred bell pepper and blistered plum tomatoes form the deep, sweet base of this Spanish-style sauce, while toasted almonds bring richness and body. Garlic mellows into a soft, roasted sweetness after its turn under the broiler, and a hit of smoked paprika and cayenne gives the whole thing a warm, slow-building heat. A splash of sherry vinegar brightens everything up right before it all gets pulsed into a coarse, spoonable texture — thick enough to cling to grilled vegetables, roasted fish, or a hunk of good bread. It's a versatile, big-flavor condiment that comes together with mostly hands-off roasting and one quick pass in the food processor. This one's a great fit for a gluten free kitchen, so keep it in rotation for whenever you need an instant flavor boost.
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Heat the broiler to high and line a baking sheet with aluminum foil. Arrange the tomato halves (cut side up), bell pepper halves (cut side down), and unpeeled garlic cloves on the sheet. Drizzle with 1 tbsp of the olive oil. Broil 6 inches from the element until the pepper skin is blistered and blackened in spots and the tomatoes are softened and charred at the edges, about 12–15 minutes.
Transfer the bell pepper halves to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes — this loosens the skin. Peel and discard the charred skin. Squeeze the garlic cloves out of their skins and set aside with the tomatoes and peeled pepper.
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