Toast the almonds in a hot, dry pan until golden. Remove and set aside.

Have all your ingredients prepped and ready. Drained the charred bell peppers after removing them from the jar and roughly chop.

Place the chopped tomatoes, red peppers, garlic, and parsley into a medium saucepan and cook over moderately high heat for 8-10 minutes. Stir regularly to ensure it doesn’t burn.

Add the toasted almonds and use an immersion hand blender right there in the saucepan to blend the mixture into a smooth sauce. If you feel it is too thick, add a small dash of water and cook for another minute or so. If you feel it is too thin, leave it on the heat to reduce it further.

Remove from the heat and stir in the sherry vinegar. Season with salt and pepper.