Slice bell pepper in half and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet and smash with the palm of you hand. Broil 10 minutes or until skin is charred. Put peppers in a resealable plastic bag and let rest 5 minutes. Take pepper out of bag and take off skin; chop peppers and reserve.
Preheat oven to 275 degrees F.
Add tomatoes and garlic to a cooking spray coated baking dish and roast 2 1/2 hours.
Using a food processor or blender, puree peppers, tomatoes, breadcrumbs, almonds, parsley, broth, vinegar, red pepper, oil, paprika, and salt until smooth.