Heat broiler with the rack in top position. Place peppers, skin side up, on a broiler pan or baking sheet and broil until the skins blister and blacken in spots, 8 to 10 minutes. Transfer peppers to a bowl. When peppers are cool enough to handle, peel but don't wash them (the water would rinse away some of the roasted flavor).
In a food processor, pulse bread and
almonds until finely ground, about 30
seconds. Add peppers, tomato, oil, vinegar,
garlic, red pepper flakes, and 1/2
teaspoon salt; process until mixture is
thick and fairly smooth, 20 to 30 seconds.
Season with additional salt and
pepper to taste.