Heat the oven to 400°.

Add the peppers, tomatoes, garlic and onion to a parchment lined baking sheet. Brush the vegetables with 2 tablespoons of the oil and roast until they are soft and slightly charred, about 25-30 minutes.

While the vegetables are roasting, place the dried chilies in a bowl and cover with hot water. Soak for 15 minutes or till rehydrated. Strain, and remove the seeds. Place the chilies in a blender and puree until smooth. Add the puree to a fine-mesh sieve set over a bowl, press with the back of the spoon. Reserve the puree, discard the solids. 

Add 1 tablespoon of the olive oil to a small skillet set over low heat. Add the almonds and stir to brown them a little, about 1 minute. Transfer the almonds to a small plate lined with a paper towel to absorb the oil. Add the bread to the pan and cook until it becomes a nice brown color, around 30 seconds on each side. Remove the bread from the pan and set it aside.

When the roasted vegetables are cool enough to handle, peel them. Remove the seeds, tops and membranes from the peppers. Break the garlic loose and squeeze the cloves out. Cut the core stem from the tomatoes. Add the roasted vegetables to a blender or food processor along with the chili puree, almonds, toasted bread, lemon juice, smoked pimento and the remaining olive oil and salt. Blend until it forms a thick sauce. 

Taste the sauce and if necessary add additional chili puree according to your taste preference. Transfer the romesco sauce to a bowl or container with a lid. Makes about 2 cups