Pureed Tomato-And-Almond Salad

• 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

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; saute 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.

slivered almonds, vegetable oil, onion, garlic, ground cinnamon, ground ginger, saffron threads, tomatoes, parsley

Taken from www.myrecipes.com/recipe/pureed-tomato-and-almond-salad (may not work)