Yellow and Red Pepper Piperade with Marcona Almonds

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Olive oil, for sauteing and drizzling

2 cloves garlic, smashed and chopped 

1 Spanish onion, diced 

2 plum tomatoes, finely diced 

1 red bell pepper, finely diced 

1 yellow bell pepper, finely diced 

Kosher salt

1/2 cup crushed tomatoes, preferably San Marzano 

1 teaspoon red chile flakes 

1 teaspoon pimenton (smoked paprika)

1 to 2 teaspoons sherry vinegar 

1/3 cup Marcona almonds, toasted and finely chopped 

Chopped chives, for serving