Tomato Butter
July 7, 2017
: Easy
Ingredients
- 3/4 cup sun-dried tomatoes in oil, well drained
- 1 cup unsalted butter, softened
- 2 tablespoons shredded fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Step 1 Puree the tomatoes in a food processor or blender, then add the butter and blend well.
- Step 2 Add the basil, salt, and pepper,
- Step 3 Divide the butter into halves and place on a piece of waxed paper, foil, or plastic wrap. Roll each one into an even sausage shape and secure by twisting the ends. Using a Sharpie marker, label and date your butter.
- Step 4 Enjoy!
Q U I C K T I P S:
Try this butter on canapes or nice crusty bread. How about a more course textured butter? Puree half of the tomatoes and chop the rest by hand before adding the butter,
Shelf life: 1 week in the refrigerator. 1 month in the freezer
Resist the temptation to use regular canned tomatoes for this recipe – they contain too much water (the butter won’t fluff) and not enough flavor (flavor is the key).
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