Almond Tomato Dip

A yummy dip from a friend of mine.

Almond-Tomato Spread


3/4 cup blanched almonds *
14 oz (1 can) whole peeled tomatoes
1 garlic clove
1 tbsp paprika
1 tbsp balsamic vinegar
2 tsp fresh lemon juice
1 tsp coarse salt
1/2 tsp red pepper flakes
1/4 cup olive oil

 * to blanch raw almonds, put them in boiling water for about 1 minute. dry with paper towel, then squeeze to remove the skin.
1.  Preheat oven to 350.
2.  Spread almonds on baking sheet; toast in oven until deep brown, about 20 minutes.
3.  Let cool.
4.  Drain 1 can tomatoes;
5.  Squeeze tomatoes to remove seeds.
6.  Add tomatoes to food processor with almonds, garlic, paprika, vinegar, lemon juice, salt, and red pepper flakes.
7.  Process until nuts are finely ground and mixture is well combined with the motor running, add olive oil. process until a paste forms.