• This is a great vegetarian and vegan dish. It’s perfect as a spread on bruschetta and as a dip with crudités, or toss it through warm pasta for a quick sauce. 

    Tomato, basil and almond spread

    Serves: 2½ cups
    Cooking Time: 15 mins


    • 100g flaked almonds
    • 500ml (2 cups) ripe tomatoes, chopped
    • 30ml (2 tbsp) sun-dried tomatoes60ml (¼ cup) cannellini beans
    • 10ml (2 tsp) smoked paprika
    • 15ml (1 tbsp) balsamic vinegar
    • 5ml (1 tsp) crushed garlic
    • 10ml (2 tsp) chopped fresh basil
    • salt and freshly ground black pepper, to taste
    • 60ml (¼ cup) olive oil



    Lightly toast the almonds in a pan over medium heat until golden. Set aside to cool.


    Add the cooled almonds, tomatoes, sun-dried tomatoes, beans, paprika, vinegar and garlic to a food processor and blend until the almonds are fine. Add the basil and season. While the motor is running, slowly drizzle in the oil to make a smooth dip.


    If you like spicy food, add a bit of chopped chilli to the dip for an extra kick.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com