Tomato Butter: Good On Everything!
Not joking when I say this butter really is good on everything. It's so simple and really is a great use of summer tomatoes.
Servings: 1 large block of butter
Ingredients
- 300 g cherry tomatoes
- 250 g salted butter softened
- 2 garlic cloves
- Salt
- Pepper
- Olive oil
- Small bunch of basil
Instructions
- Add the cherry tomatoes, including the vine if they come on a vine, garlic (keep in the skins), salt and pepper and drench in olive oil to a roasting tin (you want the tomatoes at least half covered) Place in a 180c oven and roast until jammy, around 20 minutes. Drain off the olive oil and use it for salad dressings - or drizzle in cous cous - so good!
- Once the tomatoes are cool, add tomatoes into a food processor and squeeze out the garlic in the skins. Add fresh basil and blitz well.
- Then add the butter and blitz until smooth and well combined.
Notes
Tomato butter will keep in an airtight container for 2 weeks. Just make sure to remove from the fridge before using if you are wanting to spread it onto something like bread or a chicken.
Saving the tomato cooking oil: Do not throw this away! Tip it away into a little jar and keep it. I promise you won't regret it, it's liquid gold to use when roasting vegetables, when making a salad dressing, making a sauce. It's so good.