Roasted Heirloom Tomato Herb Butter

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Roasted Heirloom Tomato Herb Butter

Summary

Yield
Cup
SourceRecipe adapted from thedailymeal.com.
Prep time35 minutes
Cooking time10 minutes
Total time45 minutes

Description

This is not your typical butter! Use the best of the summer season – heirloom tomatoes – to make a savory spread, perfect for serving on a baguette or over pasta. 

Ingredients

2  
tomato (medium red heirloom, halved about 10 oz)
1/2 cup
butter (unsalted, softened)
1 teaspoon
sea salt (fine)
1/2 teaspoon
herbs de provence
1/4 teaspoon
black pepper (freshly ground )
1 tablespoon
parsley, fresh (chopped)

Instructions

Preheat the oven to 375 degrees and line a small baking sheet with parchment paper.

Place the tomatoes cut side down on the paper. Roast for 30-35 minutes, until the skins are wrinkled and blistered. Remove from the oven and allow to cool.

Place the tomatoes and any juices in the bowl of a food processor. Process until very smooth and no seeds or large pieces of skin are visible, about 2-3 minutes. Stop and scrape down the sides of the bowl frequently.

Add the butter, salt, pepper and Herbs de Provence and process until blended, about 2-3 minutes, stopping occasionally to scrape down the sides of the bowl.

Stir in the parsley and scrape into a small bowl and cover.

Refrigerate for at least 2 hours and up to 4 days. You can also roll the butter into a log in foil and freeze for up to 3 months. Thaw in refrigerator when ready to use.