Tomato Butter

Give that abundance of summer tomatoes a new spin by making a tomato compound butter. It's delectable tossed with hot pasta, melted over roasted meat, fish or veggies, spread on crostini, artisan bread, cornbread or biscuits, and so many other ways.

• Preparation Time: 10 mins
• Cooking Time: 7 mins
• Total Time: 17 mins
• Calories: 85 Calories

Ingredients

• salt to taste
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 2 sticks unsalted butter, at room temperature
• 1 clove garlic, peeled and quartered
• 2 cups cherry or grape tomatoes
• ¼ teaspoon dried red chili flakes

Recipe Instructions

Step 1

Preheat the oven's broiler to high heat.

Step 2

Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.

Step 3

Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.

Step 4

Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.

Step 5

Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.

Step 6

Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.