Red peppers char over an open flame until blackened and blistered while ancho chili toasts in a cast iron skillet, building smoky depth for this romesco of tomatoes, hazelnuts, almonds, and sherry vinegar.
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Combine tomatoes in small bowl and set aside.
Arrange peppers on stove top, over direct flame, turning often as peppers become blackened and blistered. Transfer peppers to small bowl and cover. Allow peppers for 10 minutes . When peppers are cool, remove skins and seeds.
Heat cast iron skillet over medium flame. Toast chili each side until flexible. Do not scorch.
Remove seeds and transfer chili to 2 1/2 quart pot with water to cover. until chili softens, about 5 minutes . Drain chilis and set them aside, reserving soaking water.
In 10-inch sauté pan, heat 2 tablespoons oil over low flame, add garlic, and sweat until garlic has softened. Add tomatoes and peppers. Increase heat to medium-high and sauté until vegetables begin to caramelize.
In food processor, combine tomatoes, chili, hazelnuts, almonds, vinegar, and remaining 1/4 cup of oil. Blend until smooth. If sauce is too thick, add chili soaking water to processor to thin sauce.
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