Dairy-Free & Gluten-Free Creamy Garlic Roasted Tomato Rice Pasta

• 3 cups Cherry tomatoes (cut in half)
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3 shallots (finely diced)
• 3-4 cloves of garlic (minced)
• 1 cup raw almonds
• 2 cups chicken stock
• 1 pound rice pasta (cooked to al dente)

1. Preheat oven to 400 degrees F.
2. In a large bowl, toss tomatoes with 3 tablespoons of olive oil, 4-finger pinches of salt and ground black pepper. Transfer to a baking sheet and roast for 15-20 minutes, until tomatoes are dark brown on the edges.
3. In a large pan, add 2 tablespoons of olive oil and the shallots over medium heat. Cook for 10-12 minutes, until golden brown and caramelized.
4. Stir in the garlic and almonds and cook for 4-5 minutes, to help develop the almond flavor. Add the chicken stock and bring to a simmer.
5. Transfer to a blender and puree until smooth. Transfer back to the pan and toss with cooked pasta and roasted tomatoes. If the sauce looks too thick, add a little of the pasta water to thin it out. Serve and enjoy!

tomatoes, extra virgin olive oil, kosher salt, freshly ground black pepper, shallots, garlic, almonds, chicken stock, rice pasta

Taken from food52.com/recipes/38306-dairy-free-gluten-free-creamy-garlic-roasted-tomato-rice-pasta (may not work)