Cut the bell paprika in half and remove the seeds. Cut the tomatoes in half. Season with salt and pepper and toss with 1-2 tablespoons of olive oil. Place the vegetables skin-side down on a baking tray. Bake at 425°F/220°C/Gas Mark 7 for about 20-30 minutes or until soft and browned at the edges. Take out of the oven. When cool enough to handle, peel the vegetables (bell paprikas don't have to be peeled thoroughly).
Pour 1 tablespoon of olive oil over the bread slices on both sides. Place the bread and hazelnuts on the same baking tray. Bake for about 5-7 minutes. The bread slices should be golden and the hazelnuts dark brown (they should be almost burned - it will be easier to peel them). Wrap the hazelnuts into a clean kitchen towel and rub to remove as much skin as possible.
Spread the flaked almonds on the tray in an even layer. Bake for 1-2 minutes until golden. Keep an eye on the almonds all the time and don't walk away. They can burn in any second. Take them off the tray immediately.
Add all the ingredients for the sauce (except the olive oil) into a big bowl. Puree with a hand (immersion) blender until smooth (it can be a little chunky, as you like). You can also puree it in a food processor or in a blender.
Whisk in olive oil by hand until combined. Season to taste with salt and pepper.
Enjoy!