Tomato Butter (Print Version)
# Ingredients:
01 -
2 cups cherry or grape tomatoes
02 -
½ teaspoon dried thyme
03 -
½ teaspoon dried oregano
04 -
1 clove garlic, peeled and quartered
05 -
¼ teaspoon dried red chili flakes
06 -
Salt to taste
07 -
2 sticks (226g) unsalted butter, at room temperature
# Instructions:
01 -
Preheat the oven's broiler to high heat.
02 -
Place the tomatoes on a foil-lined, rimmed baking sheet, and position on a rack about 6 inches from the heating element. Broil until tomatoes begin to brown and release their juices, shaking the pan occasionally for even browning, about 6 to 7 minutes.
03 -
Remove from the oven and allow tomatoes to cool to room temperature.
04 -
Drain tomatoes and transfer to a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped but not completely smooth.
05 -
Cube the butter and add to the tomato mixture in the food processor. Blend until butter is completely incorporated, scraping down sides of bowl if necessary, 25 to 30 seconds.
06 -
Transfer the tomato butter to a small covered dish. Serve immediately or store in the refrigerator for up to 1 week.
# Notes:
01 -
This savory compound butter pairs exceptionally well with crusty bread, grilled meats, or as a finishing touch for pasta dishes.
02 -
For a more intense flavor, roast the tomatoes instead of broiling them at 200°C (400°F) for 20-25 minutes.