Char the peppers over a naked gas flame or under a very hot grill or broiler, try to get the entire surface black and then cover and allow the steam to loosen the black skin, this makes it easy to rub away.

After 10 minutes cooling down remove the cover and rub the black skin away with your hands, you can do this under a running tap but I think that may remove some of the charred flavour. Remove the core and with a kitchen paper rub away as much of the black skin as possible. Don't stress about leaving some black bits it won't spoil the dish to have a few pieces.

Roughly chop the peppers and leave to one side, peel the garlic and roughly dice the stale bread.

Add the olive oil to a skillet and over a low heat slightly brown the whole garlic cloves (do not brown too far they will taste burnt) remove the garlic then toast the croutons.

Combine all ingredients apart from the tomato paste in a food processor and blend to the consistency that you like. I prefer my Romesco to be a little chunky (like me) then add the tomato

Season the sauce to your liking with chilli, paprika salt and pepper

Https://www.youtube.com/watch?v=9GBn7KlSp0w&t=410s this Romesco sauce was perfect with some focaccia bread and hummus, the screen shots are taking from my youtube channel feel free to watch the full video there