This is a great way to preserve the taste of sweet summer tomatoes and also one of the easiest. Broil some cherry tomatoes and blend in the food processor with some butter. That’s it! The result is a flavorful and vibrant orange compound butter, and there are countless ways to enjoy it! Toss it with pasta, stir it into risotto, spread it on toast or crostini. Plop it on hot grilled fish, chicken or steak so it melts over the top. Spread it on warm cornbread, muffins or biscuits. Scramble eggs in it! Add flavor to any vegetable. Store it in the refrigerator in a covered dish or roll it into a log to slice off picture-perfect pieces. It will keep well for a week in the refrigerator, but you can freeze it for up to 3 months.
- 1- pint ripe cherry tomatoes
- 1 clove garlic
- 8 ounces unsalted butter room temperature
- ½ tsp. kosher salt
- ½ tsp. red chili pepper flakes
- 1-2 tablespoons tomato paste (start with 1 tablespoon and taste)
- Fresh herbs (optional: think basil, thyme, oregano)
- Preheat oven broiler to high and place tomatoes on a baking sheet. I line the pan with foil for easy clean-up. Broil the tomatoes until the skins blister and begin to brown, shaking the pan to brown all sides. This will take about 6-7 minutes.
- Cool the tomatoes to room temperature. Gently squeeze each tomato to release most of the juice and seeds. This is necessary to keep the tomato butter from separating.
- Place the tomatoes and garlic in the food processor and pulse until blended but not completely smooth. Add the butter, salt, and chili pepper flakes (and herbs if using) and process until cohesive.