Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This spicy Catalan tomato-and-almond-enriched aioli can perk up a simple plate of steamed vegetables or grilled fish or meat. But if you want to know what the cooks’ favorite nosh is, try this with fried potatoes.


  • 2 cups Aioli (recipe precedes)
  • 1 cup sliced almonds, toasted and finely chopped
  • ¾ cup finely chopped seeded drained canned Italian plum tomatoes
  • ½ to 1 teaspoon cayenne pepper or to taste
  • 3 to 4 tablespoons red wine vinegar
  • 2 tablespoons tomato puree
  • Salt and freshly ground pepper to taste


    Combine all ingredients.