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Pureed Tomato-and-Almond "Salad"

Yield 2 1/2 cups (serving size: 1/4 cup)
This salad is like a tomato salsa. Serve it with pita bread chips.

Ingredients

  • 1/4 cup slivered almonds, toasted
  • 1/2 teaspoon vegetable oil
  • 1/2 cup finely chopped onion
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon saffron threads, crushed
  • 1 (28-ounce) can plum tomatoes, undrained
  • 1 tablespoon finely chopped fresh parsley

Nutrition Information

  • calories 36
  • caloriesfromfat 43 %
  • fat 1.7 g
  • satfat 0.1 g
  • monofat 0.9 g
  • polyfat 0.4 g
  • protein 1.4 g
  • carbohydrate 4.9 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 130 mg
  • calcium 31 mg

How to Make It

  1. Place almonds in a food processor; process until ground. Set aside.

  2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic; sauté 6 minutes or until golden. Add cinnamon, ginger, and saffron, and stir until well-blended.

  3. Place tomatoes in a food processor; process until smooth. Add tomatoes to skillet; cook, uncovered, until reduced to 2 1/2 cups. Add ground almonds; stir until well-blended.

  4. Spread tomato mixture in a thin layer over a serving plate; sprinkle with parsley.