Slice the capsicum remove the stalk, seeds and membranes and the tomatoes.
Brush the capsicum, tomatoes and garlic with a little olive oil.
Sprinkle salt lightly.
Transfer to a baking tray lined with parchment paper. Place the tomatoes with the sliced sides up.
Bake for 20 minutes. Remove the garlic and set aside.
Turn the slices and bake on the other side for another 20 minutes.
Transfer the capsicum immediately to a bowl and let it sit covered for 15 minutes.
In the hot oven put the almonds and the bread slices and let them toast for about 5 minutes. This can be done with the oven off too.
After 15 minutes the capsicum and tomatoes will be easy to peel.
Transfer immediately while hot to a flat surface (I used a flat chopping sheet) and cover with an inverted glass or metal bowl with no gaps underneath. The peppers will steam and the skin will begin to loosen.
After about 15 minutes, you can easily peel the peppers and tomatoes.
Peel the garlic.
Crush the nuts, garlic bread, capsicum, tomatoes, parsley in the mixer.
Add the chilli flakes, smoked paprika, salt and pepper and run the mixer.
Add the vinegar and half the olive oil in a trickle while it the mixer is running.
The consistency should be slightly runny. Check for seasoning then transfer to an airtight container and keep in the fridge till required.