Roasted Tomato & Almond dip
2 Punnets of cherry tomatoes
200g packet of almonds
1 tbsp of olive oil
Splash of balsamic vinegar
Sea salt to taste or 1/2 teaspoon of vegetable bullion
Start off by roasting the cherry tomatoes on a high heat – roast them until they’re blackened in places. While roasting the tomatoes tip 200gms of Almonds into a dry roasting pan and add with the tomatoes. Usually, 8 mins is enough to toast them lightly, but watch closely, they will do nothing then suddenly burn. Stay close and use your nose.
Tip the almonds, tomatoes and a splash of olive oil and balsamic vinegar into a blender and blend for about 2 full mins. You may need a little water to slacken the mixture and get the right consistency. Taste and adjust the seasoning with a little more balsamic if it tastes too bland, or a little vegetable bullion crumbled in instead of salt.
Use as a dip for crudités or toasted turmeric pitta bread.