Serve this savory snack with our homemade Crostini.
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.
This spread can be refrigerated and covered for about 1 week.
