Tomato, basil and almond spread

March 27, 2017
Tomato, basil and almond spread

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.

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