Preheat your oven to 200°C (180°C fan). Place the halved tomatoes (cut-side up) and unpeeled garlic cloves on a small baking tray. Drizzle with a little olive oil and roast for 15-20 minutes, until the tomatoes are softened and slightly charred at the edges.

While the tomatoes roast, place a dry medium-sized frying pan over a medium heat. Add the almonds and hazelnuts and toast for 3-5 minutes, shaking the pan often, until they are fragrant and lightly golden. Tip them onto a plate to cool immediately to prevent them from burning.

Add 1 tablespoon of olive oil to the same frying pan. Add the torn stale bread and fry for 2-3 minutes per side, until crisp and golden brown. Set aside with the nuts.

Once the tomatoes and garlic are roasted, let them cool for a few minutes until you can handle them. Squeeze the softened garlic from their skins.

Place the toasted nuts, fried bread, roasted tomatoes, and squeezed garlic into the bowl of a food processor. Add the drained roasted red peppers, smoked paprika, salt, and black pepper.

Pulse the mixture 5-6 times until it forms a thick, coarse paste. What works best for me is scraping down the sides of the bowl once or twice to ensure everything is evenly incorporated.

With the food processor motor running on low, slowly pour in the 150ml of extra virgin olive oil and the sherry vinegar. Blend until the sauce comes together but still retains some rustic texture. Avoid over-blending.

Taste the sauce and adjust the seasoning if necessary. You might want a little more salt or another splash of vinegar to balance the richness. Serve immediately or transfer to a jar for storage.