Preheat an oven to 220 degrees C. Line a baking tray with alfoil.
Place the tomatoes, capsicum and garlic cloves onto the prepared baking tray. Brush the vegetables with some of the olive oil, then sprinkle with salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
Scrape the vegetables and any juices from the tray into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.