How to Make It
In a medium saucepan,bring 1 1/2 cups of water to a boil.Remove from the heat and add the chiles and sun-dried tomatoes.Let stand until softened,about 1 hour.Drain,reserving the soaking liquid.
Meanwhile,roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered.Let cool,then peel and coarsely chop.
In a medium skillet,heat 1/4 cup of the olive oil until almost smoking.Add the bread and garlic and cook over moderately high heat,turning occasionally,until browned all over,2 to 3 minutes.Using tongs,transfer to a plate.Add the almonds and hazelnuts to the skillet and cook over moderate heat,stirring,until browned,about 3 minutes.Using a slotted spoon,transfer to the plate.Reserve the garlic oil.
In a food processor,pulse the bread,garlic and nuts until very finely chopped.Add the drained chiles and sun-dried tomatoes,the roasted tomatoes and bell pepper and the paprika;puree until smooth.With the machine on,gradually add the vinegar,1/3 cup of the chile soaking liquid,1 tablespoon of the garlic oil and the remaining 2 tablespoons of olive oil.Transfer to a medium bowl.Stir in the parsley and season generously with salt and pepper.
Grilled vegetables,bread,fish or steak.