I can’t emphasize enough how delicious this tomato butter is. Especially now that it is tomato season, I ask you to do it! Our team in the budget -bytes studio ate far too much warm sourdough bread and butter during the production of this recipe, but I can tell you that we have no regret. I am absolutely sure that this recipe for tomato butter will be your new favorite ingredient and/or the spice, and frankly it couldn’t be easier to make!
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Simple recipe for tomato butter
This homemade tomato butter is a hearty compound butter that mixes from roasted tomatoes, garlic and a few simple spices in butter. I always bubble the tomatoes and the garlic instead of using them raw because it really focuses on the taste and keeps the butter from becoming watery. This simple tomato butter also freezes, so that you can put a small foretaste of the summer for later! It is one of my favorite recipes when tomatoes are at their peak (of course next to my tomato relish), and I always wish I had made a double batch.
Tomato butter
- 2 Tomato (Vine ripe, $ 1.28)
- 2 Carnate Garlic ($ 0.06)
- ¼ TSP Sea salt ($ 0.01)
- ⅛ TSP black pepper (Freshly cracked, $ 0.03)
- Spray ($ 0.01)
- 2 Stick salted butter (Room temperature, $ 1.98*)
- 1 TSP Italian spice ($ 0.21)
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Collect ingredients. Preheat the oven to 375 ° F.
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Sama tomatoes by cut them into neighborhoods and scoop out the seeds. Carefully crush the cloves of garlic with the bottom of a cup.
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Add tomatoes and garlic to a baking sheet lined with parchment, season with salt and pepper and switch on lightly with cooking oil.
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Bake until tomatoes and garlic are withered and roasted for 15-20 minutes. Just enough to concentrate these flavors and give them a little more depth.
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Add the roasted tomatoes, the garlic, the salted butter with room temperature and the Italian herb mixture to a food processor.
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Perform the kitchen machine until the tomatoes and the garlic were broken down and mixed into the butter and spices.
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Portion your tomato butter for future use with an ice cube bowl! Put it in the freezer (covered with plastic film!) And then put it out of hardness and store it in a clean, dry container in the freezer or refrigerator.
See how we calculate the recipe costs here.
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Baking sheet
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Parchment paper
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Kitchen machine
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Ice cube bowl
*You can easily create this recipe milk -free By exchanging the butter with your favorite salted vegan butter.
Portion: 1TbspCalories: 85KcalCarbohydrates: 1GProtein: 0.3GFat: 9GSodium: 103mgFiber: 0.3G
Read our disclaimer of full diet here.
How to do step-by-step photos of tomato butter
Collect all of your ingredients and heat your oven to 375 ° F.
Prepare the tomatoes and the garlic: Slice 2 tomatoes in quarters and use a spoon to exploit the seeds. Discard the seeds and crush 2 cloves of garlic with the bottom of a cup or the side of your knife (carefully!)
Fry the tomatoes and the garlic: Line a baking sheet with parchment paper. Place the tomatoes and the garlic on the baking sheet, season with ¼ teaspoon of salt and ⅛ teaspoons of black pepper and switch lightly with cooking oil.
Bake until the tomatoes and the garlic are withered and browned for about 15-20 minutes. This is enough to concentrate these flavors and give them a little more depth.
Make the tomato butter: Add the roasted tomatoes and the garlic, 2 sticks salt butter and 1 tsp dried Italian spices to a food processor.
Perform the kitchen machine until the tomatoes and the garlic have collapsed and are combined with butter and spices.
Now it is ready to use! You can also lay your homemade tomato butter for the future use using an ice cube shell. Cover the tray well with plastic film and put it in the freezer. As soon as it is hardened, burst the small butter cubes from the tray and store them in a clean, dry container in the freezer or refrigerator.
- Cover your butter before put them in the freezer. Butter absorbs surrounding smells over time (it’s called “aroma absorption” or “fat underwear”). So make sure your tomato butter is closely covered so that it tastes fresh and not like the inside of your fridge/freezer!
- Do you have no dried Italian herbs? Every dried herb or mixture of your favorites works perfectly. Basil, oregano, thyme or rosemary are great options. Just avoid using more than 1 teaspoon overall so that you do not overwhelm the tomato taste. Dried herbs are much more effective than fresh, and their taste will develop if the butter is sitting. You can always add more later if you want a stronger herbal taste!
Operate suggestions
Imagine this tomato and garlic butter as a fast aroma booster that works from toast to pasta! My favorite path is to spread it while it is still soft, on a piece of warm sourdough. It melts straight into it and makes the simplest snack particularly feel. It is also great melted over white rice with grilled shrimp, mixed by hot penne with a little parmesan or in scrambled eggs. I even grated it on hot, grilled corn, but they could just as easily melt it over baked chicken (or any protein they like) for a quick and tasteful finish.
Storage instructions
As I mentioned above, I like to integrate my roasted tomato butter into an ice cube bowl so that I can freeze individual portions. As soon as they are solid, I put them out and store them in an airtight container in the freezer or refrigerator. Simply make sure that your butter is well covered to prevent you from absorbing all freezer smells. This composite butter remains up to 5 to 7 days or up to 3 months in the freezer.
(Tagstotranslate) butter
