Preheat oven to 375°F. Line a baking pan with aluminum foil. Place almonds, bread, garlic head, and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10-15 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until the skin is blistered, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato (reserving juices) and peel garlic.
While other ingredients are roasting in the oven, roast peppers over an open flame on a gas stove or broil, turning until the skins are blackened on all sides. Place in a paper bag, close and let sit until cool enough to handle. Remove charred skin, seeds, and cores.