Recipe · summer
Tomato Butter
A savoury spread of roasted cherry tomatoes, garlic, and basil folded into butter — good on toast, stirred into pasta, or spread on grilled corn.
Meal: dinnerMain: tomatoHands-on: 20 min
Ingredients
- 1 pint (2 cups) cherry tomatoes
- 2 Tbsp olive oil
- 2 garlic cloves
- Handful of fresh basil (if you don't have fresh, use a smaller handful of dried basil)
- Pinch of salt
- Black pepper, coarsely ground: 1 tsp to 1 Tbsp, to taste
- 1 cup butter, room temperature (1/2 pound)
Steps
- 1Broil the tomatoes in the olive oil until nicely charred. This can take up to 10 minutes, so don't leave the kitchen. Peek every couple of minutes, because it's a fine line between charred and burnt. Stir and broil again if needed.
- 2Strain the extra tomato water out of the charred tomatoes. You want them pretty dry.
- 3Process the tomatoes with the garlic, basil, salt, pepper, and butter until smooth.
- 4Pour into a wide-mouth jar and store in the fridge. It can be frozen.
- 5Tip: in winter, when you don't have fresh tomatoes, use sundried tomatoes and dried herbs.
Meet the plant
- TomatoThe loud, generous neighbour who shows up with more than you asked for.
Tips that help here
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Tomato Butter: Winter SwapIn the winter when you don't have fresh tomatoes, use sundried tomatoes and dried herbs to make tomato butter.
- Soil Is Alive. Dirt Is Not.Feed the living thing under your plants and the plants take care of themselves.
More like this
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.
- Rhubarb Pie, Crisp or CobblerClassic rhubarb dessert — thicken with flour or cornstarch, sweeten with sugar.
- Freezer Tomato PacksNo canner, no pressure gauge — the easiest way to keep a tomato glut.