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.
2cupsAioli (recipe precedes)
1cup sliced almonds, toasted and finely chopped
¾cup finely chopped seeded drained canned Italian plum tomatoes