Tomato Jam from recipe above
4 scallions, chopped
1 tablespoon lemon juice
1 tablespoon plain yogurt
2 tablespoons olive oil
1 tablespoons pomegranate molasses
1 tablespoon Aleppo pepper
Blend all of the above in a food processor, stopping when there are still some chunks remaining. Adjust with salt, pomegranate molasses and sriracha if necessary.
½ cup bread crumbs
¼ cup walnuts, toasted, chopped roughly
¼ cup pine nuts, toasted, chopped
Stir in these three ingredients just before serving.
Yields about 2 ½ cups.
Serve with a bread that will absorb the saucy consistency.