Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Tomato-Garlic Butter

Posted Oct 18 2012 6:06pm

TomatoGarlicButter1Tomato. Garlic. Butter. Three simple ingredients, all good on their own, but when blended together they meld into something magical.

Tomato-Garlic Butter is a simple spread that adds unique flavor to meat , seafood and vegetables . The combination of the roasted tomatoes and butter is sweet and deliciously rich. The garlic and sea salt lend a savory kick that makes this butter a little, okay, really addictive. You can take the flavor completely over the top by also adding fresh herbs, chopped olives, red pepper flakes or smoked paprika.

This stuff is good enough to eat with a spoon. But you can also grill a steak, bake a fillet of salmon or sauté scallops and then top all three with a generous pat of Tomato-Garlic Butter. Once you start using tomato-flavored butter, you’re not going to want to stop there. Put it on vegetables, shrimp , eggs …pretty much anything.

TomatoGarlicButter2

Refrigerated and kept in a sealed container, or shaped into a log and wrapped tightly with plastic wrap, the butter will taste best if eaten within a week. If you don’t think you’ll go through a large batch in a week, then cut the recipe below in half (or freeze some). But it’s unlikely that finishing the tomato-butter will be a problem. In fact, after making this recipe you may never want to eat plain, unflavored butter again.

Ingredients:

ingredients 34

  • 16 ounces (450 g) cherry tomatoes
  • 4 cloves of garlic, peeled and finely chopped
  • 8 ounces (230 g) unsalted butter , at room temperature
  • 1/4 teaspoon (1 ml) sea salt, or more to taste

Instructions:

Preheat oven to 400 °F (200 °C).

In a rimmed baking pan, mix together tomatoes and garlic. Melt 2 tablespoons (30 g) of the butter and pour it on top.

Mix well then roast the tomatoes for forty-five minutes, stirring occasionally, until the tomatoes are soft.

Let the tomatoes cool.

roasted tomato

Scrape the tomato and garlic mixture into a food processor with the salt. Pulse until a smooth puree, about twenty-five seconds.

Add butter in small chunks and process until completely mixed in with the tomato.

add butter

This could take one to two minutes and you’ll need to scrape the sides of the food processor down once or twice.

blend butter

Refrigerate and enjoy.

TomatoGarlicButter1

Post a comment
Write a comment: