Red Snapper Baked in Salt with Romesco Sauce

Name: Red Snapper Baked in Salt with Romesco Sauce
Ingredients: 3 large plum tomatoes; 2 large red bell peppers; 1 medium onion (unpeeled); 4 tablespoons olive oil, divided; 1 dried ancho chile*; 1/2 cup sliced almonds; 1/4 cup extra-virgin olive oil; 3 garlic cloves; 2 tablespoons Sherry wine vinegar; 1 slice wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup); 1 teaspoon pimentón or other imported sweet paprika (see note below); 2 2-pound whole red snappers; 6 pounds coarse kosher salt; 3 cups water