19 February 2017

Tomato-Herb Butter


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.

Tomato-Herb Butter
  • 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
Broil the tomatoes on a cookie sheet for about 8-10 minutes, until tomatoes begin to turn brown. Remove from oven and allow to cool. While tomatoes are cooling, sleep ve butter sticks into a medium bowl and allow to soften. Use a small food processor to chop cooled tomatoes. Season tomatoes and mix with butter, folding until well blended. Flavored butter can be placed ramekins or butter molds, and chilled.

I added a generous tablespoon or more to a noodle, brocolli and chicken stir fry. Wow!