Vegetarian Tomato-Almond Crumble

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Vegetarian Tomato-Almond Crumble

 

This crumble mixture will become a staple in the refrigerator. It's great

sprinkled over all vegetables, but it is particularly good over zucchini or

asparagus and superb on a baked potato.

 

2 Tbs almond oil

2 cups almonds

1 cup dried tomatoes

Juice of 1 lemon

Grated rind of 1 lemon

10 cloves garlic minced

1/4 cup dry white wine

Fresh Basil or Italian parsley

Red pepper flakes to taste

 

Place dried tomatoes in the freezer for 5 to 7 minutes. The slices will get

very brittle and will crumble easily. (crumble them using a rolling pin,

rolled over the packet a couple times.) In a skillet, saute garlic and

almonds in almond oil. Add all remaining ingredients. Simmer to blend

flavors, then transfer to a food processor to make into crumbs. Transfer

back to the skillet. Keep on warm until crumbs are dry-stir them then use.