Sweet summer tomatoes are already delicious, but you can take them to the next level. Capture their juicy flavor in a simple compound butter, creating a versatile ingredient that lasts well beyond the season. In this recipe, cherry tomatoes are broiled to enhance their sweetness, then blended with softened butter for a rich, flavorful spread you can enjoy into the fall
INGREDIENTS
- 1 pint cherry or grape tomatoes (about 2 cups)
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 sticks (8 ounces) unsalted butter, softened
INSTRUCTIONS
- Position an oven rack 3 to 4 inches from the broiler and preheat the oven to broil.
- Spread the tomatoes on a rimmed baking sheet and broil for 6 to 8 minutes, until their skins begin to brown and they start releasing juices. Let them cool to room temperature.
- In a food processor fitted with the blade attachment, combine the broiled tomatoes, thyme, salt, and pepper. Pulse about 10 times until finely chopped.
- Cut the softened butter into 1-inch cubes and add it to the food processor. Blend for about 30 seconds, scraping down the sides as needed, until fully combined.
- Use the tomato butter immediately, or refrigerate for a couple of hours to allow it to firm up.
STORAGE TIPS
- Keep leftover butter in an airtight container or ramekin in the refrigerator.
- Alternatively, spoon it onto plastic wrap or parchment paper, roll it into a log, and chill.
- Refrigerated butter is best used within a week, but it can be frozen for up to 3 months.
