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from Laura's cookbook

Tomato Balsamic Spread




  • 3/4 cup almonds
  • ~14 ounces crushed tomatoes
  • 1 clove garlic
  • 1 tablespoon paprika
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • Preparation:
    1. 1 Toast almonds until they are slightly browned and fragrant, about 5 minutes over medium heat. Stir frequently, and pay attention so they don’t burn. Let the almonds cool slightly. (You can skip this step in a pinch, but toasting the almonds helps to enhance their flavor.)
    2. 2 In a food processor or blender, combine the almonds with the tomatoes, 1 clove garlic, 1 tablespoon paprika, 1 tablespoon balsamic vinegar, 2 teaspoons lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon red pepper flakes. Process until the nuts are finely ground.
    3. 3 Scrape down the bowl. Then with the processor running, add the 1/4 cup olive oil in a steady stream until a paste forms.
    4. Serve with veggies, crackers or bread.

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    modified: 2015.01.25 | created: 2011.12.08

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