Cook the tomatoes: Place the tomato halves and garlic in a single layer
on a baking sheet layered with aluminum foil. Tomatoes should be cut side up. In
a bowl, whisk together the powdered sugar, salt, red pepper flakes and olive
oil. Drizzle the mixture evenly over the tomato halves. Place the tray in the oven
and cook, for 30 minutes. Remove the garlic and continue cooking for an
additional 15 minutes or until the tomatoes deflate and begin to brown on the
bottom. Meanwhile, peel the garlic cloves once they are cool enough to
handle.
Make the
dip:Transfer the tomatoes with as
little liquid as possible to the bowl of a food processor fitted with the metal
blade. Add the peeled garlic, walnuts, olive oil, vinegar and salt, and puree until
the dip is smooth. Transfer to a serving bowl, top with the almonds and serve
at room temperature. Use toasted bread, pita chips or crudités for dipping.
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