Roasted Tomato Butter
This roasted tomato butter is rich, savoury, and full of slow-roasted tomato flavour. Perfect for spreading on bread, melting over pasta, or adding to grilled meats and veggies.
Ingredients
- 300 Grams Cherry Tomatoes (You can use Roma tomatoes as well.)
- 3 Grams Fresh Herbs (Thyme or Basil)
- 3 Cloves Garlic
- 3 Grams Salt (Only if you are using unsalted butter)
- 225 Grams Butter
- Drizzle of Olive Oil
Instructions
- Preheat the oven to 400F.
- On a baking tray covered with parchment paper add on the cherry tomatoes (or halved Roma tomatoes). As well, add the cloves of garlic into tin foil and drizzle with olive oil.300 Grams Cherry Tomatoes, 3 Cloves Garlic, Drizzle of Olive Oil
- Bake the tomatoes until the juices start coming out. About 15 minutes.
- Remove from the oven and set aside.
- If your butter is still cold, put it into a bowl and heat it up for 30 seconds at a time. You will want the butter soft but not melted.225 Grams Butter
- In a food processor, add in the butter, fresh herbs, salt (if using unsalted butter), tomatoes.3 Grams Fresh Herbs (Thyme or Basil), 3 Grams Salt
- Unwrap the garlic from the tin foil, and squish the garlic out of the skin and into the food processor.
- Blend everything up until smooth.
- Remove it from the food processor, and put it into a glass container. You can use it now, or put it into the fridge to harden up and use as needed. Enjoy!