Roasted Tomato and Garlic Almond Butter

• 20 whole Cherry Or Grape Tomatoes
• 3 cloves Garlic, Peeled
• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 teaspoons Sea Salt
• 18 teaspoons Ground Pepper
• 1 cup Raw Almonds
• 1 teaspoon Extra Virgin Olive Oil

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

whole cherry, garlic, olive oil, salt, ground pepper, almonds, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-tomato-and-garlic-almond-butter/ (may not work)