1/8 teaspoon smoked Spanish paprika

1 teaspoon fine sea salt

1/2 cup olive oil

1. Preheat the oven to 450 F. Line a rimmed baking sheet with parchment paper.

2. Place the peppers on their side on one end of the prepared baking sheet and the tomatoes, cut side down, on the other. Roast until the tomatoes are soft and the skin has just started to brown, about 15 minutes. Carefully remove the tomatoes from the baking sheet and transfer them to a plate to cool. Continue roasting the peppers until the skin blackens and blisters in places, 20 to 30 minutes more (35 to 45 minutes total). Transfer the peppers to a bowl, cover immediately with plastic wrap, and let cool.

3. Meanwhile, pulse the garlic in a food processor until it is finely chopped. Add the almonds and hazelnuts and blend until they are finely chopped.

4. Peel the cooled tomatoes using your fingers (and a paring knife if needed) to remove and discard the skins; place the tomatoes in the food processor.

5. To peel the peppers, use your fingers to pull off the charred skin, then pull off the stem, cut open the peppers, and scrape out and discard the seeds. Transfer the flesh to the food processor.

6. Add the sherry vinegar, cayenne, paprika and salt. With the motor running, stream in the olive oil until the mixture is smooth. Heat the sauce or serve it at room temperature or cold, depending on the application. Thin it with water if you wish.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)