Source: dLife

A fresh tomato, almond, cinnamon, ginger, and saffron salsa.

Servings

0.25 cup slivered almonds , toasted
0.5 tsp vegetable oil
0.5 cup fresh chopped onion
1 medium garlic cloves , crushed
0.5 tsp ground cinnamon
0.5 tsp ground ginger
0.12 tsp saffron , crushed
28 oz whole canned unsalted tomatoes , undrained
1 tbsp chopped parsley

1 In food processor or blender, finely chop almonds. Remove and set aside.
2 In food processor or blender, purée tomatoes until smooth.
3 In frying pan, heat oil over medium. Add onion and garlic, sauté 6 minutes. Add cinnamon, ginger, and saffron.
4 Pour tomatoes into frying pan and cook until liquid is reduced to 2-1/2 cups.
5 Add almonds, stir and spoon mixture into serving bowl.

Top with parsley and serve with low-carb, whole-grain chips or veggie dippers.