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Under 30 Minutes

Almond-Tomato Spread

Serve this savory snack with our homemade Crostini.

  • Prep:
  • 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


  1. Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.

  2. 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.

  3. With the motor running, add olive oil; process until a paste forms.

Cook's Notes

This spread can be refrigerated and covered for about 1 week.


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