- 1 cup golden cherry tomatoes, “sunbursts” from a supermarket or sungold from a farmers’ market
- 2 teaspoons extra virgin olive oil
- 4 sprigs fresh thyme leaves, cleaned and dried
- 1 pinch sea salt
- 4 tablespoons unsalted butter, room temperature
- ⅛ teaspoon sea salt
Preheat oven to 300 degrees. Line a small baking pan with parchment paper. Add oil. Wash and dry the tomatoes, cut in half. Lay them and the thyme sprigs on the baking pan, toss to coat. Place the tomatoes skin side down. Roast in the oven until slightly shriveled, about 1 hour. Check that the tomatoes are dried out a bit, and the undersides are just turning golden, not darker. Remove from the oven and cool.
In a small food processor, add the butter, tomatoes (will have 1/2 cup) and 1/8 t. sea salt. Take the thyme leaves off the branches, and add to the mixture. Pulse until combined, but a little chunky.
Place the tomato butter in an airtight container, and refrigerate until firm.
Servings: 12, Makes 3/4 cup
The tomato butter is best brought to room temperature before slathering on toasted bread slices.
Tips for using:
Use like a compound butter – cold. Grill fish or chicken – add the butter for great flavor, let it melt slightly and serve.
Toss with warm pasta or ravioli – add fresh herbs and a grating of your favorite cheese.