Romesco sauce (Catalan cuisine)

Instructions

1. Preheat the oven to 220°C. Place the whole peppers and tomatoes on a tray for 20 minutes, turning them halfway through, until the skin blackens.
2. Enclose the hot peppers in a bag or a covered bowl for 10 minutes, then peel and deseed them.
3. In a dry pan, toast the almonds and hazelnuts for 3 to 4 minutes over medium heat, shaking the pan, then leave to cool.
4. In another pan with 2 tablespoons of oil, fry the crumbled bread and the whole garlic for 2 minutes.
5. Blend the peppers, peeled tomatoes, nuts, bread, garlic, chilli and vinegar until you have an almost smooth paste.
6. Gradually add the remaining oil in a thin stream while blending, adjust the salt and pepper, then let it rest for 30 minutes before serving at room temperature.