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Pre-heat oven to 210C which is about 410F
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Cut an X on top of the tomatoes and a slit on 3 cloves of garlic
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Place tomatoes, the 3 garlics and the 2 slices of baguette on a baking tray and add them to the oven
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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
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After 15 minutes take the bread and the garlics out of the oven
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After another 15 minutes remove the tomatoes from the oven
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Peel the tomatoes and add to a food processor
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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
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Season with sea salt and blend everything together for at least 1 minute
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Add the sauce to a bowl and garnish with some fresh parsley
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Enjoy!