Ingredients

• 10 ripe plum tomatoes (San Marzano and Roma are best)
• 1/2 cup (85 grams) blanched almonds
• 4 garlic cloves, peeled and roughly chopped
• Handful of basil leaves, torn
• 3 to 4 tablespoons extra-virgin olive oil
• 1/3 cup (40 grams) dried breadcrumbs, optional (or Parmesan cheese, grated)
• Salt and pepper, to taste

Score the underside of the tomatoes with a cross and blanch in a pot of boiling water for about 1 minute
Peel off the skins then chop into quarters. Remove the seeds and then roughly chop the rest of the flesh. Set aside.
Toast almonds in a moderate oven until golden, about 5 to 10 minutes.
In a mortar, grind the garlic, basil leaves, and a pinch of salt with a drizzle of olive oil until creamy
Add the almonds and continue grinding until fine and creamy (it will still be slightly grainy or chunky).
Add the tomatoes; depending on your preferences, squash them gently or leave them slightly chunky.
Add the rest of the olive oil in a drizzle until well combined and creamy.
Taste for seasoning, then add salt and pepper if necessary.
If desired, toast the breadcrumbs in a wide skillet with some olive oil until they're golden and serve this over the pasta in place of Parmesan cheese.