Almond-Tomato Spread

This almond-tomato spread tastes great with toasted pita triangles or homemade Pita Crisps.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living Television


  • 3/4 cup blanched almonds
  • 1 can (14 ounces) whole peeled tomatoes, drained
  • 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. Squeeze tomatoes to remove seeds. Add tomatoes to a food processor along with toasted almonds, garlic, paprika, vinegar, lemon juice, salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.

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


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