Fiery Thai Tomato Romesco

• 1/4 cup slivered almonds
• 1 pound cherry or baby Roma tomatoes, halved
• 3 large garlic cloves, crushed
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 1 ounce country bread, torn into small pieces (1/2 cup loosely packed)
• 2 tablespoons fresh lime juice
• 5 small Thai chiles, chopped

1. Preheat the oven to 475.
2. Spread the almonds in a pie plate and roast for 3 to 4 minutes, until golden.
3. On a rimmed baking sheet, toss the tomatoes and garlic and drizzle with 1/4 cup of the olive oil; season with salt and pepper.
4. Roast for 10 minutes, until lightly browned.
5. Reduce the oven temperature to 325.
6. Roast the tomatoes for 30 minutes longer, until very tender and shriveled.
7. Scrape the tomatoes and almonds into a food processor.
8. Meanwhile, in a small bowl, stir the bread with the lime juice and let stand for 10 minutes.
9. Add the bread, chiles, the remaining 2 tablespoons of olive oil and 1/4 cup of water to the processor and pulse until the dip is slightly chunky.
10. Season the romesco with salt and pepper.

almonds, tomatoes, garlic, extravirgin olive oil, kosher salt, pepper, country bread, lime juice, chiles

Taken from www.foodandwine.com/recipes/fiery-thai-tomato-romesco (may not work)