Tomato Butter

Yes I’m still all about tomatoes, which is truly the only way to be right now.

But hello, tomato butter.

TOMATO BUTTER. (!)

Have you ever made tomato butter? I’m going to say tomato butter so many times in this post we’ll have no idea what the words even mean anymore.

Tomatobuttertomatobuttertomatobutter.

It’s an August staple, and you’ll need to wrap your life around this insanely simple recipe.

Cherry tomatoes – get them split and on a baking sheet with a drizzle of oil and a few garlic cloves. Easy enough.

Roasteeeed! (said like Jim Carrey in The Mask.)

Listen, it’s 400 degrees for 30 minutes. It looks aggressive but it’s truly not.

We’ll scrape it all into a food processor and blitzy blitz until loooooverly. (sung like Audrey Hepburn in My Fair Lady.)

We’ll mix that gorgeousness into two sticks room temp butter until it looks like that^^^. And I’m telling you: h e a v e n.

Toast some sourdough and violently spread it on top. Sizzle your morning eggs in a dollop. Put it on grilled chicken and watch the magic happen. This is about change you to your core.

But I’m not dramatic about it or anything.

Tomato Butter! Your new life = now.

Tomato Butter

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Ingredients

• 1 pint cherry tomatoes, halved
• 3-4 garlic cloves
• 1 Tbs. Extra-virgin olive oil
• 1 pinch of salt
• 2 sticks butter, room temp

Instructions

1. Preheat your oven to 400.
2. Place the tomatoes on a rimmed baking sheet, along with the garlic cloves, tablespoon of oil and a pinch of salt. Toss with your fingers and roast for 30 minutes.
3. Transfer the tomatoes to a food processor and blitz until smooth.
4. Place the butter in a medium bowl and add the pureed tomatoes. Stir until you have . . . tomato butter! Add another pinch of flakey salt if needed. Transfer to a smaller bowl and store in the fridge. Spread it on toast, cook your eggs in it - anything!
5. Makes one cup of tomato butter.

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https://bevcooks.com/2024/08/tomato-butter/

I’m about to destroy some this instant.