55 In Appetizers

Quick Tomato Almond Spread

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.

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55 Comments

  • Reply
    Katy (KatySheCooks)
    November 30, 2011 at 8:05 am

    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).

    • Reply
      Sonja
      November 30, 2011 at 10:10 pm

      Haha – guilty as charged! Thanks so much for the inspiration! :)

  • Reply
    Melissa @ Kids in the Sink
    November 30, 2011 at 8:11 am

    Hmm… I would never have thought to out tomatoes and almonds together but this dip looks great.

  • Reply
    Annie
    November 30, 2011 at 10:28 am

    I could eat this every day! Delicious!

  • Reply
    Sara
    November 30, 2011 at 10:30 am

    What a great idea: So versatile, and pantry-friendly too–I’ve already got everything I need!

  • Reply
    Heidi @ Food Doodles
    November 30, 2011 at 10:53 am

    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.

  • Reply
    Krissy's Creations
    November 30, 2011 at 12:09 pm

    This looks delicious! It would be as an everyday snack or even as an appetizer for the Holidays… Especially with the pretty red color :)

  • Reply
    mustardseed
    November 30, 2011 at 3:36 pm

    This looks so amazingly delicious! WOW! Lovely combinations. yum!!

  • Reply
    Mathew
    November 30, 2011 at 3:57 pm

    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.

  • Reply
    Eggplant43
    November 30, 2011 at 4:52 pm

    Strikes me this would also be delicious with subbing roasted red pepper, or artichoke hearts. Can’t wait to try it.

    • Reply
      Sonja
      November 30, 2011 at 10:19 pm

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

  • Reply
    Sally @ Spontaneous Hausfrau
    November 30, 2011 at 5:15 pm

    I’m really loving the looks of this spread! It looks so different but easy to throw together. Definitely bookmarking this!

  • Reply
    Lizzie in Los Angeles
    November 30, 2011 at 6:07 pm

    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!

    • Reply
      Alex
      November 30, 2011 at 6:16 pm

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

      :)

      • Reply
        Lizzie in Los Angeles
        November 30, 2011 at 8:11 pm

        Thanks, in retrospect it was kind of a stupid question … appreciate the reply.

        • Reply
          Sonja
          November 30, 2011 at 10:24 pm

          Goodness, it was not stupid at all! Plus there are no stupid questions :) Thanks for asking!

  • Reply
    Yadsia @ShopCookMake
    November 30, 2011 at 9:44 pm

    This looks delicious and healthy!

  • Reply
    Jeff
    December 2, 2011 at 12:33 am

    What a cool idea. I’m a fan of almonds, but can you think of any other nuts that would work as well?

    • Reply
      Alex
      December 2, 2011 at 8:23 am

      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!

    • Reply
      Sonja
      December 4, 2011 at 7:16 pm

      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.

  • Reply
    Mica
    December 6, 2011 at 11:03 am

    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…

    • Reply
      Alex
      December 6, 2011 at 11:05 am

      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.

      • Reply
        Mica
        December 6, 2011 at 11:12 am

        will do — thanks!

        • Reply
          Sonja
          December 6, 2011 at 5:55 pm

          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!

          • Mica
            December 21, 2011 at 7:47 am

            Froze about two weeks ago. Thawed last night. Still delicious. It’s a go!

          • Alex
            December 21, 2011 at 9:29 am

            Thanks for being our tester. Great to know!

            :)

  • Reply
    jules @ bananamondaes
    December 7, 2011 at 3:34 pm

    Such a lovely recipe. A really healthy alternative for Christmas.

  • Reply
    Lindsey@Lindselicious
    December 8, 2011 at 1:21 am

    This sounds so interesting. Definately bookmarking to try this!

  • Reply
    Val
    December 8, 2011 at 11:54 am

    Simple recipes are something I love too. This is such a great idea for a spread. Can’t wait to try it out :)

  • Reply
    Jennifer @ Raisin Questions
    December 9, 2011 at 11:52 am

    I like this idea so much that I am going to try it in my BLENDER! No food processor here, but perhaps I will crush the almonds after toasting to help get it moving!

  • Reply
    Cara
    December 13, 2011 at 10:29 am

    Definitely saving this one. Sounds fantastic!

  • Reply
    Esther
    December 13, 2011 at 6:58 pm

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

  • Reply
    Kevyn Holden
    April 16, 2012 at 8:05 pm

    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!

  • Reply
    Lydia
    April 17, 2012 at 9:13 am

    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.

  • Reply
    Jen
    May 3, 2012 at 10:34 am

    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!

  • Reply
    Aunt Bev
    June 5, 2012 at 4:59 pm

    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 : )

    • Reply
      Alex
      June 6, 2012 at 10:03 am

      Awesomepants! Thanks for letting us know and have a great trip :)

  • Reply
    spoon&sailor letterpress
    July 13, 2012 at 9:04 am

    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!

    • Reply
      Alex
      July 13, 2012 at 9:07 am

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

    • Reply
      The Blissful Beet
      July 13, 2012 at 11:16 am

      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.

      • Reply
        Alex
        July 13, 2012 at 11:21 am

        There you go! Perfect. :)

  • Reply
    Dana
    July 22, 2012 at 12:12 pm

    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 :)

    Thanks!

    • Reply
      Dana
      June 24, 2013 at 5:42 pm

      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!

  • Reply
    Amy
    August 27, 2012 at 9:26 pm

    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.

    • Reply
      Sonja
      February 17, 2013 at 8:23 pm

      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!

  • Reply
    michelle
    October 27, 2012 at 11:55 pm

    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.

    • Reply
      Sonja
      February 17, 2013 at 8:24 pm

      Thank you, Michelle! This is a go-to recipe for us too.

  • Reply
    Meghan-Rose
    February 16, 2013 at 4:52 pm

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

    • Reply
      Sonja
      February 17, 2013 at 8:23 pm

      Awesome! So glad you enjoy it!

  • Reply
    Heather
    May 23, 2013 at 12:49 pm

    This is truly amazing. Thanks for sharing.

  • Reply
    Sarah
    June 5, 2013 at 4:23 pm

    Does anyone know what the nutrition facts on this is?

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

    • Reply
      Alex
      June 5, 2013 at 6:32 pm

      Glad you’ve enjoyed the recipe! We don’t focus too much on nutritional information, but any time you are interested in the info about one of our recipes, you can just copy and paste the ingredient list and number of servings into the calculator on this website: http://caloriecount.about.com/cc/recipe_analysis.php.

  • Reply
    Nishi
    March 5, 2014 at 12:20 am

    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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