Pre-heat oven to 210C which is about 410F

Cut an X on top of the tomatoes and a slit on 3 cloves of garlic

Place tomatoes, the 3 garlics and the 2 slices of baguette on a baking tray and add them to the oven

Using a small frying pan, turn your burner to a medium heat and dry roast the almonds and hazelnuts for about 3 minutes, stirring frequently

After 15 minutes take the bread and the garlics out of the oven

After another 15 minutes remove the tomatoes from the oven

Peel the tomatoes and add to a food processor

Add the toasted bread, the dry roasted almonds and hazelnuts, 1 raw garlic, 1 roasted red bell pepper, 2 Tbsp of extra virgin olive oil, and the 1/2 Tsp red wine vinegar

Season with sea salt and blend everything together for at least 1 minute

Add the sauce to a bowl and garnish with some fresh parsley

Enjoy!