Roasted Heirloom Tomato Butter with Thyme

Ingredients

  • very large or 2 medium-sized red heirloom tomatoes, halved (about 10 ounces)
  • 1/2 Cup  unsalted butter, softened
  • 1/2 Teaspoon  fine sea salt
  • 1/4 Teaspoon  freshly ground black pepper
  • 1 Tablespoon  chopped thyme or oregano

Melt this concentrated compound butter over grilled steaks, toss it with flame-kissed vegetables, or freeze some for a burst of summer flavor in the winter months. Use very ripe, very red tomatoes for best color and flavor.

Click here to see 15 Tastiest Heirloom Tomato Recipes.

Directions

Preheat the oven to 375 degrees and line a small baking sheet with parchment paper.

Place the tomatoes cut side down onto the paper. Roast until the skins are wrinkled and blistered, and the tomatoes are very soft, 30-35 minutes depending on the size. Remove from the oven and let 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, 2-3 minutes; stop and scrape down the sides of the bowl frequently.

Add the butter, salt, and pepper, and process until blended, stopping occasionally to scrape down the sides of the bowl, 2-3 minutes. Then, stir in the thyme and scrape into a small bowl and cover. (Or, make a log of butter by spooning it onto a sheet of waxed paper, folding the paper over the butter and rolling it gently until you have a sausage shape; twist the ends to seal.)

Refrigerate for at least 2 hours and up to 4 days. You can also wrap the log in foil and freeze for up to 3 months; thaw it in the refrigerator.

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