Cut the bell pepper into quarters and cut the tomato in half. Place the pepper, tomato, and garlic in a mixing bowl. Drizzle with about 1 tablespoon olive oil and sprinkle with paprika. Use your hands to coat everything with the oil and spice.
Place the pepper, tomato, and garlic on a baking sheet and roast for 20 to 23 minutes. Remove the pan from the oven.
Transfer the roasted ingredients to a cutting board. Using a sharp chef's knife, finely chop the roasted vegetables and pistachios together. (Don't use a food processor!)
Place the sauce in a bowl. Add the vinegar and 1 tablespoon olive oil. Stir to combine. Season with salt to taste.
Sherry cooking wine is NOT the same as sherry vinegar. Trust me, I tried. It's not.I've made this sauce with and without pistachios. It's good either way. You can also substitute almonds or hazelnuts if desired.