The flavor of tomatoes brings the taste of summer back, even in mid winter.
We had good luck with our tomatoes last year, and I froze several sandwich bags full for winter soups and stews.
I've made tomato-vegetable soup, creamy tomato soup and chicken-tomato soup. I've added tomatoes to roasted vegetable side dishes.
And I've made tomato butter. With a few choice herbs.
It's so easy. And so delicious. On bread, rolls, pasta, vegetables, and under cream cheese on a bagel. Try it on a baked potato, or in dips, spreads and on roasted chicken or fish.
- About two cups of cherry tomatoes, sliced; fresh are best, frozen a second choice
- Generous pinch sea salt
- 1/2 teaspoon basil
- 1/4 teaspoon dill
- Generous dash black pepper
- 2 sticks unsalted butter
I added a generous tablespoon or more to a noodle, brocolli and chicken stir fry. Wow!