 |
 |
 | ingredients |
| | 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
|
|
|
| Almond Tomato Spread |
| | Makes 1 1/2 cups | Prep Time: 10 minutes | Total Time: 30 minutes |
| |
- Preheat oven to 350°. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.
- 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.
- With the motor running, add oil; process until a paste forms.
Per tablespoon: 50 calories; 4.6 grams fat; 1.1 grams protein; 1.6 grams carbohydrates; 0.6 gram fiber
|
|
