Preheat the oven to 190°C.

Line a shallow roasting dish with baking paper and wrap garlic halves in foil.

Place tomatoes in the roasting dish and drizzle with a dash of oil.

Sprinkle with paprika and lightly season.

Add the capsicum and wrapped garlic, then place in the oven to roast for 25-30 minutes.

Turn the capsicum over during roasting to blacken both sides.

Ensure garlic is very soft (if not return to oven for a little longer).

Place the red pepper in a bowl, cover with a tea towel and allow to steam for 10 minutes before peeling away and discarding the skin and seeds. Set aside

When the garlic is cool enough to handle, pop garlic cloves out of their skins and set aside.

Heat a dash of oil in a small frying pan and pan-fry the bread on both sides until golden.

Place the tomatoes, capsicum, garlic, bread, almonds, vinegar and chilli flakes in a food processor.

Process to blend, drizzling the olive oil in through the feed tube.

Keep Romesco sauce a little chunky to give the sauce texture.

Season to taste and serve immediately or store covered in the refrigerator.