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1
Preheat oven to 425 F.
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2
In a medium-sized bowl toss garlic and tomatoes with 1 tablespoon olive oil, sea salt, and pepper.
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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.
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4
Remove them from the oven.
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5
Lower oven temperature to 300 F. Spread almonds in a single layer on another baking sheet.
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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.
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7
While almonds are roasting, process tomatoes and garlic in a food processor, pulsing 9-10 times until everything is just broken apart.
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8
Remove it from the food processor into a bowl and set aside.
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9
When almonds are done remove them from the oven and let almonds cool at least 10 minutes.
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10
Process almonds in the food processor with 1 teaspoon olive oil for about 10 minutes, scraping down the sides as necessary.
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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.
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12
Almond butter should be sufficiently creamy after 10-11 minutes.
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13
Then put the almond butter into the bowl with the tomatoes.
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14
Stir tomatoes and garlic into the almond butter and dig in with a spoon!
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15
Almond butter should keep for 2-3 weeks in an airtight container in the refrigerator.
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16
The idea for this recipe came from one of my absolute favorite food blogs: Edible Perspective.
