Description
A perfect topping for sweet potatoes, white potatoes, toast, or totally delicious eaten by the spoonful!
Ingredients
- 20 whole Cherry Or Grape Tomatoes
- 3 cloves Garlic, Peeled
- 1 Tablespoon Extra Virgin Olive Oil
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Ground Pepper
- 1 cup Raw Almonds
- 1 teaspoon Extra Virgin Olive Oil
Preparation
Preheat oven to 425 F.
In a medium-sized bowl toss garlic and tomatoes with 1 tablespoon olive oil, sea salt, and pepper. 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. Remove them from the oven.
Lower oven temperature to 300 F. Spread almonds in a single layer on another baking sheet. 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.
While almonds are roasting, process tomatoes and garlic in a food processor, pulsing 9-10 times until everything is just broken apart. Remove it from the food processor into a bowl and set aside.
When almonds are done remove them from the oven and let almonds cool at least 10 minutes.
Process almonds in the food processor with 1 teaspoon olive oil for about 10 minutes, scraping down the sides as necessary. It may seem like the food processor is “burning rubber” for a short period of time about 5-6 minutes in, but don’t fret: it’s just part of the process. Almond butter should be sufficiently creamy after 10-11 minutes.
Then put the almond butter into the bowl with the tomatoes. Stir tomatoes and garlic into the almond butter and dig in with a spoon!
Almond butter should keep for 2-3 weeks in an airtight container in the refrigerator.
The idea for this recipe came from one of my absolute favorite food blogs: Edible Perspective.
