I keep seeing all this hype about almonds, how healthy they are, and all the health benefits. And since I have this incredible surplus of tomatoes (Thank you Bountiful Basket), I decided to try this. And so glad I did! Even though Callen gave Brooklyn some and she had an allergic reaction... oh boy. Found the recipe here. And so glad I did!
Tomato Almond Spread
3/4 cup almonds
~14 ounces crushed tomatoes (I used fresh tomatoes, diced up into little chunks)
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
~14 ounces crushed tomatoes (I used fresh tomatoes, diced up into little chunks)
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
What To Do
1 In a skillet over medium heat, toast the almonds until they are slightly browned and fragrant, about 5 minutes. Stir frequently, and watch them 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 In the bowl of a good processor, combine the almonds with the tomatoes, 1 clove garlic, 1 tablespoonpaprika, 1 tablespoon balsamic vinegar, 2 teaspoons lemon juice, 1/2 teaspoon salt, and 1/2 teaspoonred pepper flakes. Process until the nuts are finely ground.
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.
Serve with crackers or bread.
Rating: 4.9 stars! Absolutely amazing!
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