Preheat broiler to high. Arrange garlic, bell peppers, chile, and bread on a foil-lined baking sheet. Drizzle vegetables with 1 tablespoon oil. Broil, turning occasionally, until vegetables are nicely charred and softened and bread is toasted, about 8 minutes for peppers and garlic and 4 minutes for bread. Transfer peppers and chile to a medium bowl; cover with the used foil and let steam.
Tear bread into small pieces. Peel garlic. Finely chop bread, garlic, and almonds in a food processor. Peel, stem, and seed peppers and chile. Add remaining 1/4 cup oil, peppers and chile, vinegar, paprika, salt, and tomato to processor; process until almost smooth. Serve at room temperature or cover and refrigerate for up to 2 days.