Preheat oven to 350˚F. Lightly grease a rimmed baking sheet.
Place the red bell pepper on the baking sheet. Cut an 'x' into the top of each tomato and place on the baking sheet. Remove the papery outer layer of skin and slice the whole garlic in half through the cloves. Place the halves, cut side up, on the baking sheet. Remove the outermost layers of skin from the onion and cut into wedges from the top, not cutting all the way through to keep it intact. Place cut side up on the baking sheet.
Brush the vegetables with olive oil and place in preheated oven. Roast until all the vegetables have softened and are starting to char, 25-30 minutes.
While the vegetables are roasting, place a small pan over medium low heat. Drizzle 1 tablespoon of olive oil and add the almonds once heated. Cook, stirring often, until golden. Be careful not to burn. Remove the almonds to a plate and add the bread slices to the pan. Cook until golden on each side.
Once roasted, place the bell pepper in a bowl and cover for 20 minutes.
Peel the skin from the bell pepper and discard the stem and seeds. Peel the skin and remove the seeds from the tomatoes. Remove the skin from the onion and garlic. Place the prepared vegetables in the blender. Add the almonds, bread, salt, vinegar, pimentón, ground red chili, and remaining 7 tablespoons olive oil.
Puree the mixture until smooth. Transfer to a bowl and adjust the seasonings as needed. Serve immediately or refrigerate in an airtight container for up to 1 week.