Take a medium sauté pan and place on medium heat. Add 20ml of the oil and once hot add the shallots sauteing them for 4-5’ and until soft and translucent. Remove from the pan and keep aside.
Turn the oven to max, grill-broiler on.
If you are using roasted peppers from a jar, skip step 3&4 and move to step 5. Take an oven-proof dish and place the halved peppers skin side up. Place in the broiler rack and cook until skin is charred/blackened. Place the peppers in a plastic bag, seal and allow to steam and smoothed for 10’.
Remove the peppers from the bag to a chopping board and peel their charred skin, then roughly chop and add into the bowl of a food processor, metal blade attached.
Add in the bowl of the food processor with the peppers the shallots, cherry tomatoes, parsley, garlic, chillies, almonds, vinegar and agave and blend until smooth.
Then add the bread along with the salt and pepper and process a bit more.
Finally, in the same way that you would add the oil when making a mayonnaise sauce, slowly pour the remaining oil aiming to fully emulsify the sauce.