Tomato Aioli Sauce

This sauce is great with spaghetti or a thiner variety of pasta.

Ingredients:
[1-2 tbsp] garlic
[2] egg yolks
[4 tbsp] lemon juice
[2 cups] olive oil
[1 cup] chopped and toased almonds
[3/4 cup] finely chopped plum tomatoes
[1/2 tsp] cayenne pepper
[1/2 tsp] papprika
[3 tbsp] red wine vinegar

Preparation:

1. Place egg yolks, garlic and 1 tablespoon lemon juice in the food processor and process to blend.
2. Gradually add the olive oil. A few drops at a time and then in a steady stream to form a thick emulsion.
3.  Add 3 more tablespoons of lemon juice plus salt to taste.
4.  If the aioli is too thick, thin with a little water.
5. Add the almonds, finely choppend and drained tomatoes, cayenne pepper, paprika, vinegar and ground pepper.
6. Taste and adjust seasonings--sauce should be tart and hot with noticable crunch of almonds.

Serve either cold or room temperature.