The tomato butter recipe that makes every dish delicious

There is nothing delicious than a plump, Krärits Tomate in his High season. Sweet, bright and wonderfully juicy, you will never catch me outside of summer when you sink into a fresh tomato – it’s just not the same.

Fortunately, my mother is growing her in her garden, so that the procurement of a fresh bounty is never more than 20 minutes away. What is to do with transport is a different story. Out of No-cook noodle sauce too striking Tomato And lively salads, there are countless online recipes that show the summer tomatoes in all their Milmish fame. But maybe no recipe is as simple, versatile and tasty as Tomato butter.

The preparation takes only 10 minutes and the rewards are many. Suffocate it on a piece of steak, Oven -drilled vegetablesOr a fish fillet to increase your next meal immediately. Stir it into risotto, pasta or a dish where you usually use regular butter for additional depth and wealth. Or keep things casual and smear it over a piece of toast for a snack without an effort that still feels special. Trust me, do this once and you will look for excuses to put it on everything.

How to make tomato butter

What is the second best for fresh summer tomatoes? Roasted tomatoes. Not any roasted tomatoesalthough. I speak of tomatoes that become beautifully caramelized and annoying and a perfect balance between extra sweet and sour. The easiest way to achieve this? By roasting cherry tomatoes.

This recipe for tomato butter begins: heat the Broiler function in the oven. Place the cherry tomatoes on a baking sheet lined with foil and put it in the oven, about 6 inches from above. Fry for 5 to 6 minutes and shake the pan every few minutes to ensure that the tomatoes are cooked evenly. Take out of the oven and let it cool to room temperature.

After cooling, drain the tomatoes and then transmit to a food processor. Add some thyme, oregano, garlic, red pepper flakes and salt. Impulse until the tomatoes are mostly chopped. Then add soft cubes Room temperature butter To the kitchen machine and mix them until you scrape the sides as required.

Transferred the tomato butter from there to an airtight container, where it stays in the fridge for up to 1 week or up to 3 months in the freezer.

Tips and tricks

• It is important to use room temperature butter so that it can easily emulsify with the tomatoes. The use of cold butter would be broken into crumbly pieces instead of transforming it into a smooth, homogenized product that we are looking for.
• Cherry tomatoes are the better choice for this recipe because they are smaller and strongly concentrated. However, this does not mean that you cannot use other types such as beefsteak and globe tomatoes. If you use larger varieties, you should slowly rest in the oven to ensure that the entire water escapes so that the tomatoes can develop their fullest taste.
• The recipe we have on site Mediterranean aromas: Earthy herbs such as thyme and oregano give a touch of grass that gives lemon aromas. Chili brings heat. Of course there is a lot of a lot Other herbs and spices You could also use here. A combination of Zingy Sumac And cumin would be a kiss of a chef. Something floral, like coriander and chilli, would also be a good choice. An entertaining approach is to think about their favorite recipes of tomatoes and use the herbs and spices from them to season the butter.
• If I went the route of the dried spices, I would suggest Flower or toast the spices Before adding it to the butter to make the best of your aroma. You can do this by cooking the spices in oil or butter over medium heat for 10 to 20 seconds or until your flavors fill the air. Simply keep an eye on them because they become flash from roasted.