Roasted Tomato and Garlic Almond Butter

1. 1

   Preheat oven to 425 F.

2. 2

   In a medium-sized bowl toss garlic and tomatoes with 1 tablespoon olive oil, sea salt, and pepper.

3. 3

   Spread over a parchment-lined baking sheet and bake at 425 F for 20 minutes until tomatoes begin to shrivel and release some of their juices.

4. 4

   Remove them from the oven.

5. 5

   Lower oven temperature to 300 F. Spread almonds in a single layer on another baking sheet.

6. 6

   Give the oven at least ten minutes to cool before inserting almonds, then bake at 300 F for 20 minutes, stirring at the halfway point.

7. 7

   While almonds are roasting, process tomatoes and garlic in a food processor, pulsing 9-10 times until everything is just broken apart.

8. 8

   Remove it from the food processor into a bowl and set aside.

9. 9

   When almonds are done remove them from the oven and let almonds cool at least 10 minutes.

10. 10

    Process almonds in the food processor with 1 teaspoon olive oil for about 10 minutes, scraping down the sides as necessary.

11. 11

    It may seem like the food processor is burning rubber for a short period of time about 5-6 minutes in, but dont fret: its just part of the process.

12. 12

    Almond butter should be sufficiently creamy after 10-11 minutes.

13. 13

    Then put the almond butter into the bowl with the tomatoes.

14. 14

    Stir tomatoes and garlic into the almond butter and dig in with a spoon!

15. 15

    Almond butter should keep for 2-3 weeks in an airtight container in the refrigerator.

16. 16

    The idea for this recipe came from one of my absolute favorite food blogs: Edible Perspective.

* Per serving · 4 servings · Values may vary.