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).