Toast almonds on a baking sheet at 400°F for 8-10 minutes until fragrant and they start to turn golden, shake pan a few times while roasting.
If you don’t like the skins on the tomatoes, then cut a shallow ‘x’ in the bottom of the tomatoes and place them whole (and unseeded) in another roasting pan and place in oven with almonds. After 10 minutes their skins should have split more and they should be easy to peel. Half tomatoes, remove core/seeds and place them along with the almonds, and garlic into a food processor, pulse for a few seconds to coarsely chop.
Tear the toast into pieces then add to the food processor along with the remaining ingredients, except the oil. Process until mixture is finely ground.
With the machine running, slowly pour in the oil and process until almost smooth. Season to taste with salt.