So that you can add layers of tomato flavour to every dish – have this tomato butter on hand to add depth to even the most simple of meals and preserve the taste of summer for weeks.
- 2 punnets of cherry tomatoes or 1 stem vine-ripened cocktail tomatoes
- 1 sprig fresh thyme, leaves only
- 1 tsp sea salt + pepper
- 225g unsalted butter (or use salted butter and reduce the sea salt to taste) at room temperature
- Roast the tomatoes on 180C for around 20 minutes until slightly collapsed (add garlic and thyme to tray if you wish). Cool.
- Pop the cooled tomatoes into a food processor and chop on a low speed. to combine. Add the salt, pepper and thyme, pulse chop to mix together. Set aside in a bowl.
- Dice the butter and add to the food processor (no need to clean it out). Chop/blend to partially cream the butter. Add the tomato mixture back in and continue to chop/blend to fully combine.
- Transfer to a ramekin to store in the fridge for up to a week.
Tip: To freeze butter, pile your blended butter onto gladwrap and roll into a log. Wrap tightly and freeze for up to 3 months. Each time you would like to use some you can simply slice off the end.
Uses: Add to pasta, risotto, to top bruschetta, to top a steak, or to add the yum factor to a cheese scone!