Romesco Sauce

Preheat oven to 375 degrees F.

Coat a baking sheet with cooking spray. Arrange chiles, baguette slices, garlic cloves, tomatoes and bell pepper halves, cut-side down, on the prepared baking sheet and set in the oven. Toast the chiles until fragrant, about 5 minutes. Toast the baguettes slices until light golden, 10 to 15 minutes. Roast the garlic until soft, 20 to 30 minutes. Roast the tomatoes and bell pepper until skins blister, 25 to 35 minutes.

Place the toasted chiles in a small saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer, covered, until tender, about 20 minutes. Drain. Roughly chop the chiles and set aside.

Meanwhile, squeeze flesh from the cooled garlic into a small bowl. Slip skins off the tomatoes and bell pepper.

Combine baguette, roasted garlic, almonds and hazelnuts in a food processor or blender; process until ground. Add the tomatoes, bell pepper, chiles and vinegar; process until smooth. With the motor running, gradually add oil. Season with salt. Transfer to a bowl and stir in parsley.