Quick Tomato Almond Spread

SonjaAppetizers55 Comments


Quick Tomato Almond Spread

Much as we love being in the kitchen, we also love quick and simple recipes, especially when we’re entertaining. So when we tasted this deliciously simple dip prepared by our friend Katy (of Katy She Cooks fame), we knew we’d have to give it a try ourselves.

This recipe is like a little bit of kitchen magic. Throw a few ingredients into a food processor and out comes a spread that tastes like it took hours. And if your pantry is stocked (like ours was), you won’t even have to make a run to the store!

As long as you have some essentials on hand (and a food processor), this recipe requires little forethought for a lot of flavor. (In our unofficial taste test with impartial testers, I believe the word “addictive” may have been used.) With the holidays quickly approaching, we’re glad to have this in our repertoire!

Thanks to Katy for the inspiration!

This recipe is a great option for gluten-free, vegetarian, and vegan diets, if you are or are cooking for someone who is – just make sure to serve with gluten-free crackers if necessary.

Quick Tomato Almond Spread
Inspired by Katy She Cooks

What You Need
3/4 cup almonds
~14 ounces crushed tomatoes (San Marzano preferable, if you can find them!)
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 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.

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.

55 Comments on “Quick Tomato Almond Spread”

  1. Katy (KatySheCooks)

    Yay!! Two more converts!
    That recipe has more staying power than just about anything in my kitchen. Been making it for years, and rarely does it not impress (especially my husband, who still gets excited every single time I make it).

  2. Heidi @ Food Doodles

    Mmm, that looks delicious, especially with a little bit of spice from the red pepper flakes. This is different from most dips I’ve tried but I’m super curious about it, it does look really good.

  3. Mathew

    Ya know, I just made a big batch of tomato sauce and a big batch of pinto beans. I wonder if I used those instead of the tomatoes and almonds if it’d come out alright. I think I’ll try it later this week and let you know.

    1. Sonja

      Good idea – would you substitute the artichokes for the almonds, or tomatoes? (Either way, you can’t go wrong with artichokes!)

  4. Lizzie in Los Angeles

    I read and re-read the recipe, but couldn’t find if the tomatoes are supposed to be drained in any manner. I expect not, being crushed, but would like clarification. This looks really really pretty and I bet tastes really really good. Thanks!

    1. Alex

      Thanks! For crushed tomatoes, there is no need to drain. If you used canned whole tomatoes, you should drain them.


    1. Alex

      I think that almonds are probably the best option here – they hold up well to give a nice crunchy texture and their flavor balances the tomatoes really nicely. On the other hand, it never hurts to experiment!

    2. Sonja

      Hmm, I think that you could probably substitute many nuts with good results! It would be a different taste, but would probably be just as good! Walnuts, hazelnuts, and cashews come to mind as some good options.

  5. Mica

    Made this last night, and everyone loved it!
    Am wondering if you have ever tried freezing it for later use. Was a small party with lots of food, so there is quite a bit leftover…

    1. Alex

      Glad you enjoyed it! We have not tried freezing it, so I’m not sure what the result would be. Let us know if you try it.

        1. Sonja

          Great! We have frozen our pesto with good results, so I would think that since this dip has similar ingredients it would also work? I can also contact the recipe inspiration (Katy) if you’d like – she’s made it often and I could see if she’s ever tried freezing!

  6. Esther

    The quick tomato spread was very good the vinegar really helped the flavors to pop!! I Also added roasted egg plant yummy.

  7. Kevyn Holden

    This appetizer looks so good and its even healthy! I hate all of the known American ones that consist of wings and onion rings and tons of grease. This will be great to try for a change!

  8. Lydia

    I just made this for the second time last night and am currently enjoying the last couple bites of an omelet filled with this tomato spread and sprinkling of feta–Delish! Something tells me this will become something that I almost always have a batch of in the fridge.

  9. Jen

    I made this for our Christmas party in early December and it has since been a staple in our household – I’ve made it about every other week ever since!

    Amazing, thanks!

  10. Aunt Bev

    I needed to take an appetizer along on a road trip with girlfriends this weekend. So, I thought I’d try this out today to see if it’d work. It is awesome! To die for! With some French baguette, should pair beautifully with the wines we’ll be purchasing at Michigan wineries : )

  11. spoon&sailor letterpress

    oh my, looks delicious! do you think this could work with fresh tomatoes rather than canned? i’m predicting quite a bounty from the garden this summer & would love to have another recipe to try with them…thanks!

    1. Alex

      Only one way to find out! I’m not sure if the tomato skins would get all gross in the food processor though…

    2. The Blissful Beet

      To use fresh tomatoes, blanch them in boiling water for about 20 seconds to remove the skins and seed them before you blend them. It would be as good. If you are using canned, make sure you opt for organic tomatoes in BPA free cans such as the ones from Eden Organics.

  12. Dana

    Just made this, it came out a bit more liquidy than I think it was supposed to, but the taste is great. I spread some in a multigrain pita pocket and cut it in small pieces to give to my 1 year old son for lunch. He loved it! We are going to use it to make some pizza tonight :)


    1. Dana

      I just wanted to update this comment: This spread is my GO TO pizza sauce for when I make pita pizzas. It is fantastic, works really well! Thanks!

  13. Amy

    I made this with a fresh, peeled tomato (too lazy to deseed!) I didn’t drizzle the olive oil in, just dumped it all together, and found that it was too runny. So I added some flax/chia meal and it thickened up and tastes great! I did add some more seasonings to balance out the flavor after adding the flax/chia.

    1. Sonja

      How interesting! Yes, I would expect that using fresh tomatoes would make it a tad runny. You’ll have to try it with canned tomatoes too!

  14. michelle

    i recently stumbled upon this and tried it tonight – absolutely delicious – will be making it regularly from now on! can’t wait to check out more of your recipes.

  15. Meghan-Rose

    This has become my standard spread to bring to parties. I absolutely love it and so does everyone else who tries it!!

  16. Sarah

    Does anyone know what the nutrition facts on this is?

    I’ve made it several times, and love it!! Such a hit at parties : )

  17. Nishi

    Just ran across this recipe and I want to use it for a bridal shower I’m throwing this weekend. Could you let me know about how much this makes? 1 small bowl full? Was there enough spread for the whole loaf? Thanks!

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