Roasted Heirloom Tomato Herb Butter
|Source||Recipe adapted from thedailymeal.com.|
|Prep time||35 minutes|
|Cooking time||10 minutes|
|Total time||45 minutes|
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.
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.