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Puréed Tomato-and-Almond "Salad"

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Ingredients

  • 1/4 cup slivered almonds toasted
  • 1/2 teaspoon vegetable oil
  • 1/2 cup finely chopped onion
  • 1 garlic clove crushed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon saffron threads crushed
  • 1 (28-ounce) can plum tomatoes undrained
  • 1 tablespoon finely chopped fresh parsley

Details

Servings 1

Preparation

Step 1

Place almonds in a food processor; process until ground. Set aside.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic; sauté 6 minutes or until golden. Add cinnamon, ginger, and saffron, and stir until well-blended.

Place tomatoes in a food processor; process until smooth. Add tomatoes to skillet; cook, uncovered, until reduced to 21/2 cups. Add ground almonds; stir until well-blended.

Spread tomato mixture in a thin layer over a serving plate; sprinkle with parsley.

Serving Size: 1/4 cup

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