1 c. chopped fresh or canned tomatoes
2 garlic cloves, minced or pressed
1 T. extra-virgin olive oil
1/2 tsp. salt
1 C. toasted walnuts
First, toast the walnuts (5 minutes at 350 degrees). In a blender or food processor, puree the tomatoes, garlic, olive oil, and salt for a few seconds, until it is smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.