Roasted Heirloom Tomato Butter with Thyme Recipe


Nutrition

Cal/Serving: 54
Daily Value: 3%
Servings: 16

Low-Carb, Low-Sodium
Sugar-Conscious, Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat6g9%
Saturated4g18%
Trans0g0%
Carbs1g0%
Fiber0g1%
Sugars0g0%
Protein0g0%
Cholesterol15mg5%
Sodium74mg3%
Calcium4mg0%
Magnesium2mg1%
Potassium45mg1%
Iron0mg0%
Zinc0mg0%
Phosphorus6mg1%
Vitamin A332IU7%
Vitamin C3mg4%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)3µg1%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K2µg2%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Roasted Heirloom Tomato Butter with Thyme
Whole Foods Market

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.

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INGREDIENTS

  • 1 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

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.

Recipe Details

Servings: 16
Cuisine: American
Special Designations: Vegetarian

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