Scald the peppers by holding them directly over a naked flame (use a pair of kitchen tongs) until they are all blackened on the outside. Transfer to a bowl, cover with cling film and leave to cool.
Preheat the oven to 180°C. Tip the almonds onto a baking tray and toast until golden brown – this should only take about 10 minutes, so keep an eye on them to make sure they are not burning. Leave to cool before whizzing in a food processor to a rough crumb. Tip the breadcrumbs onto a baking tray and drizzle with a touch of oil, then bake in the oven for 10 minutes, or until they are crisp and golden brown. Combine with the almonds.
Once the peppers have cooled enough to handle, peel, deseed and roughly chop them. Roughly chop the tomatoes, chilli and garlic. Heat a splash of the olive oil in a saucepan over a medium heat, add the peppers, tomatoes, chilli, garlic and paprika and cook for an hour or so. You should end up with a rich, chunky tomato sauce. Transfer this to a blender and blitz until smooth, gradually adding in the remaining olive oil and the vinegar. Cool, then chill: you want to serve this cold.
Just before serving, stir the almond and breadcrumb mixture into the chilled red pepper sauce.