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
- Pinch of salt
- 1/2 cup butter, room temperature
Steps
- 1Broil tomatoes in olive oil until nicely charred (watch closely, up to 10 minutes).
- 2Process the charred tomatoes with garlic, basil, salt, and softened butter until smooth.
- 3Pour into a wide-mouth jar and store in the fridge; can also be frozen.
- 4Tip: in winter, substitute sundried tomatoes and dried herbs for fresh.
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.