Ingredients
3/4 cup blanched almonds
1 can (14 ounces) whole peeled tomatoes
1 garlic clove
1 tablespoon paprika
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon coarse salt
1/2 teaspoon red-pepper flakes
1/4 cup olive oil
Preparation
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.
Drain tomatoes; squeeze to remove seeds. Add tomatoes to processor along with toasted almonds, garlic clove, paprika, balsamic vinegar, lemon juice, coarse salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.
With the motor running, add olive oil; process until a paste forms.
