Method

Preheat the oven to 200°C.

Roast the tomatoes and garlic in an oiled pan in the oven until the tomatoes are browned and collapsing and the garlic is soft. Remove from the oven and peel and core the tomatoes.

Roast the capsicum over a flame or under a grill until blackened all over, or roast in the oven until blistered all over. Peel, core and seed the capsicum.

Put the tomatoes, garlic, capsicum, almonds and vinegared bread into a food processor or mortar and process or pound until smooth. Continue processing or mix with the pestle and add the oil slowly until it is all incorporated. Taste and season with salt and just enough tobasco to give a little heat.