slice bell pepper in half, then drizzle with olive oil and a sprinkle of salt. roast cut side down at 425F for about 35 minutes, until softened and lightly charred. once cooled, remove the stem and seeds.

while the pepper is roasting, sauté the onion in a little olive oil until softened. season with a pinch of salt, then add in the garlic and saute for another ~30 seconds

add the diced tomatoes and cook for 2–3 minutes, until some of the moisture has evaporated. stir in the smoked paprika, sweet paprika, cayenne, and another pinch of salt. let everything simmer together for another 3–5 minutes.

let mixture cool slighty, then blend with roasted bell pepper and sherry vinegar until smooth. adjust seasoning to taste

whisk together the garlicky aioli ingredients and refrigerate until ready to use.

cook the tater tots according to the package directions, erring on the crispier side. thread three tater tots per skewers.

spread the bravas sauce on the bottom of a serving platter, arrange skewers over the sauce

finish with drizzles of garlicky aioli and chopped chives.

the bravas sauce and aioli can both be made a day ahead! warm the sauce before serving. cook and skewer the tater tots just before guests arrive so they stay crispy.

hosting tip: don't assemble these until right before guests arrive. the tater tots stay much crispier, and the warm sauce underneath keeps everything feeling freshly made. for serving at a party, i would keep extra tater tots warm in a 200F oven so you can quickly replenish the platter throughout the night.