Instructions: Cook and stir 4 minutes or until softened. Add tomato, tomato paste and garlic. Cook and stir 2 minutes. Stir in remaining ingredients. Cover and simmer over low heat 15 minutes.

3. Uncover skillet; cook over medium-low 3 minutes until most of liquid has evaporated. Skim and discard fat. Stir in almonds. Let stand until cool enoough to handle.

Makes about 2 cups.

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