Preheat the Calphalon Quartz Heat Countertop Oven to 425 degrees using the roast setting.
Chop the tomatoes, red bell pepper, and garlic clove using a knife from the Calphalon Precision 10-pc. Space Saving Self Sharpening Knife block set.
Place the vegetables and garlic on the baking sheet and season with half of the olive oil; salt to taste.
Place the baking sheet in oven and roast until garlic is golden brown; approx. 15 minutes.
Once the vegetables are done, take the baking sheet out of the oven them let cool; approx. 10 minutes.
While the vegetables are cooling, toast the slice of bread in the Calphalon Quartz Heat Countertop Oven until it’s golden brown; approx. three minutes.
Once the vegetables are cooled, place all ingredients (roasted vegetables, bread, almonds, paprika, red pepper flake and red wine vinegar) into your Calphalon Auto-Speed Blender and blend until mixture is finely puréed. While the blender is on, drizzle remaining olive oil into the blender. Season the sauce with salt to taste.