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.
- 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
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.