Sungold Tomato Butter – Slather on Everything!
A deeply flavored whipped butter combined with slow-roasted Sungold Cherry Tomatoes. The uses are endless!
Servings: 8 1 tablespoon servings: 1/2 cup
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Ingredients
- 1 cup Sungold tomatoes washed, dried and cut in half
- 2 teaspoon extra virgin olive oil PLUS 2 T. (for cooking the garlic)
- 4 whole fresh thyme branches
- 1/4 teaspoon Himalayan sea salt divided
- 2 teaspoons softened garlic (method below)
- 4 tablespoons unsalted butter room temperature* (please see below)
- 1/2 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 275 degrees. Add a sheet of parchment paper to medium sized rimmed baking pan. Add thyme branches – top with tomatoes, cut side up. Drizzle all over with olive oil. Sprinkle with 1/4 teaspoon of salt.
- Slow-cook for 45 minutes to 1 hour – this will depend on the size of your tomatoes. Look for: tomatoes that has shrunken, are condensed with only a drop of golden color around the edges… no more!
- Make the Softened Garlic: Add 2 tablespoons of extra virgin olive oil to your smallest skillet (mine is 6″) Add 1 large or 2 medium sized garlic cloves – sliced 1/8 inch thick. Heat over the lowest heat and cook until softened – yet NOT golden, about 5 minutes. Set aside. Love garlic? You can double this amount if desired.
- Add the softened butter to the small food processor (mine is a 4 cup one.) Pulse a few times to whip. Use a rubber spatula to scrape down, repeat. Add the remaining ingredients – the cooked tomatoes, 1/2 teaspoon of thyme from the pan (removed from a branch), 1/2 teaspoon fresh thyme leaves, the cooked garlic (not the oil) and 1/4 teaspoon of the remaining salt. Save the oil; great for salad dressing.
- Blend until mostly smooth with small pieces of chopped tomatoes. The butter is ready to use! If you feel it is too soft, place in a small bowl and refrigerate a few minutes.
- *I have chosen Vermont Creamery Cultured Butter (sold at my local Acme supermarket) – or source out Organic Butter which is readily available in most supermarkets. I DO NOT use butter with “natural flavorings” – in ALL commercial butters.
- Store in a clean glass storage container in the refrigerator. Best used softened. Will stay fresh about 3 weeks. Can also freeze.
- To make a Compound Butter Log: Cut a piece of waxed paper or parchment paper about an 8″ square. Add the butter to center, fold over the paper rolling into a tight log, twist the edges and refrigerate until very firm. When ready to use, slice a piece and add to warm foods… the butter will beautifully melt in.
Notes
See Scallop Recipe above.
Nutrition Facts
Sungold Tomato Butter – Slather on Everything!
Amount per Serving
Calories
64
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
15
mg
5
%
Sodium
78
mg
3
%
Potassium
57
mg
2
%
Carbohydrates
1
g
0
%
Fiber
0.2
g
1
%
Sugar
0.01
g
0
%
Protein
0.3
g
1
%
Vitamin A
205
IU
4
%
Vitamin C
3
mg
4
%
Calcium
8
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.