Prep the air fryer. Preheat to 400°F (200°C) for 3–5 minutes. Preheating helps blister the peppers and tomato quickly.

Roast the vegetables. Arrange the bell pepper halves (cut side down), tomato halves (cut side up), and whole unpeeled garlic cloves in the basket. Drizzle lightly with olive oil and a pinch of salt. Air fry for 10–12 minutes, flipping the peppers halfway, until skins are blistered and lightly charred.

Toast the almonds and bread. While the veg roast, place almonds and torn bread on a small sheet of foil. After the vegetables finish, add the foil packet to the basket and air fry at 350°F (175°C) for 2–3 minutes until lightly golden and fragrant. Watch closely to avoid burning.

Steam and peel. Transfer the hot peppers and tomatoes to a bowl and cover with a plate for 5 minutes. This loosens the skins. Peel the peppers and tomato. Squeeze the roasted garlic from its skins.

Blend. In a blender or food processor, add peeled peppers, tomato, roasted garlic, toasted almonds, toasted bread, 2 tablespoons olive oil, sherry vinegar, smoked paprika, red pepper flakes (if using), 1/2 teaspoon salt, and a few grinds of pepper. Blend until smooth or slightly coarse, depending on your preference.

Adjust. If the sauce is too thick, blend in a splash of water or more olive oil. Taste and adjust salt, vinegar, and heat. A squeeze of lemon adds brightness.

Serve. Spoon over grilled meats, roasted vegetables, fish, eggs, or crusty bread. It’s also great as a dip or sandwich spread.