1. Toast the almonds in a sauté pan over medium-high, shaking frequently, until golden and fragrant, about 5 minutes.
2. Combine the almonds, chile, garlic, tomatoes, lemon, parsley, vinegar and one-half cup olive oil in a medium bowl. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste, and adjust consistency with additional olive oil if desired. This will keep for two days, refrigerated.