Such a great taste, easy to have on hand and in the freezer. You can use this in a variety of ways – toss with pasta, use it for a burger topping – blend it with mayonnaise for a quick dip – spread on baguette – blend with cream cheese to serve with crackers – top grilled meat … really, so amazing to eat in so many ways. Have fun trying, and let me know if you come up with more creative ways to get that taste of sun drenched tomatoes!
1 cup slivered almonds, toasted until golden
4 cloves garlic
2 cups dry pack sun dried tomatoes (soak in very hot water for a few moments, then drain)
1/2 tsp pepper
2/3 cup olive oil
This is easiest if you use a food processor, but possible in a mortar and pestle … just be prepared to work hard!
In food processor, pulse roasted almonds and garlic until a coarse grind. Add tomatoes, salt and pepper. Pulse until a smooth paste. With the motor running add the oil in a slow, but steady stream. Finish with any leftover tomato water from soaking them.
This can be used within a few days in the fridge, or frozen in smaller containers to use all year long.
If you can’t get the dry pack sundried tomatoes, just use the oil packed ones but drain well.