Serve this savory snack with our homemade Crostini.
- Total Time:
- Yield: Makes 1 1/2 cups
Source: Everyday Food, December 2004
- 3/4 cup blanched almonds
- 1 can (14 ounces) whole peeled tomatoes
- 1 garlic clove
- 1 tablespoon paprika
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon coarse salt
- 1/2 teaspoon red-pepper flakes
- 1/4 cup olive oil
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.
Drain tomatoes; squeeze to remove seeds. Add tomatoes to processor along with toasted almonds, garlic clove, paprika, balsamic vinegar, lemon juice, coarse salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.
With the motor running, add olive oil; process until a paste forms.