Sauces & Spreads

Roasted Heirloom Tomato Herb Butter

Recipe adapted from thedailymeal.com.

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. 

Roasted Heirloom Tomato Herb Butter

Prep Time

35 minutes

Cook Time

10 minutes

Yield

1 Cup

Ingredients

2 tomato (medium red heirloom, halved about 10 oz)
1⁄2 cup butter (unsalted, softened)
1 teaspoon sea salt (fine)
1⁄2 teaspoon herbs de provence
1⁄4 teaspoon black pepper (freshly ground )
1 tablespoon parsley, fresh (chopped)

Instructions

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.