Almond Tomato Spread

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Prep time: 10 Minutes

Total time: 30 Minutes

Yield: Makes 1 1/2 cups

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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

Directions

  1. Preheat oven to 350° . 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.

Nutrition Info

Per tablespoon: 50 calories; 4.6 grams fat; 1.1 grams protein; 1.6 grams carbohydrates; 0.6 gram fiber
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