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Almond-Tomato Spread

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

  • yield: Makes 1 1/2 cups




  • 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. Step 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. Step 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. Step 3

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

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