Wednesday, July 6, 2016

Tomato Butter

½ C butter
2 plum tomatoes
2 t olive oil
1 t fresh thyme leaves
½ t salt
1 clove garlic

Seed and quarter tomatoes. Toss tomatoes and garlic with oil, thyme and salt. Spread on baking sheet and bake at 375˚ about 35-40 minutes -- until tomatoes are soft and garlic is golden. Let cool. Puree with butter. Serve on bread, corn on the cob, chicken, steak...

If you're short on time, you can make a similar compound butter using jarred, sun-dried tomatoes, which are typically already seasoned with garlic and herbs/spices.

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