Tomatoes With Capers, Almonds and Herbs

1 pound 2 ounces mixed-variety small tomatoes

3 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

1 tablespoon fresh lemon juice

½ teaspoon hot Spanish smoked paprika (pimenton)

1 small shallot, finely chopped

2 tablespoons small capers, rinsed, drained and coarsely chopped

1/3 cup smoked almonds, coarsely chopped

Small handful flat-leaf parsley leaves, chopped

Sea salt

Freshly ground black pepper

Cut the tomatoes into a mixture of disks and wedges; different shapes and sizes are nice for variation.

Whisk together the oil, maple syrup, lemon juice and Spanish smoked paprika in a mixing bowl.

Add the shallot, capers, tomatoes, half of the almonds and three-quarters of the parsley; toss to incorporate. Season lightly with salt and pepper.

Just before serving, sprinkle the remaining almonds and parsley on top.

4 to 6 servings

Nutrition | Per serving: 130 calories, 2 g protein, 8 g carbohydrates, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 180 mg sodium, 2 g dietary fiber, 5 g sugar

Adapted from "The Naked Cookbook," by Tess Ward (Ten Speed Press, 2016).