Almond Tomato Spread

By LaLaCooks

Serve with Sangria and Spicy Pita Chips

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

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

Details

Servings 2
Adapted from pbs.org

Preparation

Step 1

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.