1/4 cup [30 g] almonds
1/4 cup [30 g] hazelnuts
4 red bell peppers
11/2 lb [680 g] Roma tomatoes
1/4 cup [7 g] chopped fresh flat-leaf parsley
2 cloves Garlic Confit (see Gjelina)
1/2 cup [120 ml] extra-virgin olive oil
3 Tbsp red wine vinegar
Freshly ground black pepper
Preheat the oven to 350°F
On a rimmed baking sheet, spread out the almonds and hazelnuts in an even layer. Toast until lightly browned and aromatic, 10 to 12 minutes. Remove from the oven and let cool.
Increase the oven temperature to 450°F.
Place the bell peppers and tomatoes on a rimmed baking sheet and roast, turning occasionally, until charred on all sides and starting to soften. Alternatively, you can use a grill or a grill pan. Transfer the vegetables to a bowl, cover with a kitchen towel, and allow them to steam. When cool enough to handle, slip off the skins with a towel and remove the seeds.
In a food processor, combine the cooled almonds and hazelnuts, roasted vegetables, parsley, garlic confit, and olive oil. Process to make a coarse sauce with some chunks remaining. Add the vinegar and season with salt and pepper.
Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.