Tomato Garlic Butter

Recipe by Mark’s Daily Apple

Tomato. Garlic. Butter. Three simple ingredients, all good on their own, but when blended together they meld into something magical.

Tomato-Garlic Butter is a simple spread that adds unique flavor to meats, seafood and vegetables.

Ingredients

  • 16 ounces (450 g) cherry tomatoes
  • 4 cloves of garlic, peeled and finely chopped
  • 8 ounces (230 g) unsalted butter, at room temperature
  • 1/4 teaspoon (1 ml) sea salt, or more to taste

Instructions:

Preheat oven to 400 °F (200 °C).

In a rimmed baking pan, mix together tomatoes and garlic. Melt 2 tablespoons (30 g) of the butter and pour it on top.

Mix well then roast the tomatoes for forty-five minutes, stirring occasionally, until the tomatoes are soft.

Let the tomatoes cool.

Scrape the tomato and garlic mixture into a food processor with the salt. Pulse until a smooth puree, about twenty-five seconds.

Add butter in small chunks and process until completely mixed in with the tomato.

This could take one to two minutes and you’ll need to scrape the sides of the food processor down once or twice.

Refrigerate and enjoy.
This stuff is good enough to eat with a spoon. But you can also grill a steak, bake a fillet of salmon or sauté scallops and then top all three with a generous pat of Tomato-Garlic Butter. Once you start using tomato-flavored butter, you’re not going to want to stop there. Put it on …pretty much anything.

 

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One thought on “Tomato Garlic Butter

  1. Pingback: Paleo Recipe Swap | Paleo Power Challenge 90

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