55

Quick Tomato Almond Spread

IMG_2667-1.jpg

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.

Print Friendly
SonjaQuick Tomato Almond Spread

Comments 55

  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).

    1. Post
      Author
  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. Post
      Author
    1. Post
      Author
      Sonja

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

Leave a Reply

Your email address will not be published.