Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
Slowly add oil while blender is running.
The dip can be refrigerated in an airtight container for up to 4 days.
Return to room temperature before serving.
Serve with vegetables, crostini or pita crisps.
*To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
**To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.