Make this charred tomato garden herb butter using tomatoes and herbs fresh from your garden, local farmer’s market or grocery.
Compound butters such as this keep for two weeks refrigerated or up to six months frozen. Add this butter to grilled vegetables, pasta dishes, grilled meats and seafood any time you’re craving the ripe flavor of your summer garden.
recipe: how to make Charred tomato garden Herb butter
- 1 pound unsalted butter, softened
- 2 medium ripe tomatoes
- 4 tablespoons chopped fresh green herbs: basil, tarragon, fennel, oregano, mint, thyme as you like
- Kosher salt and cracked pepper, to taste
- Grill tomatoes, let cool to room temperature and chop.
- Combine all ingredients in a bowl using a rubber spatula. The butter should be consistent in color throughout.
- Scoop the mixture out of the bowl onto a sheet of parchment or wax paper.
- Loosely shape the mixture into a log about 1-inch in diameter.
- Roll the log in the paper and twist the ends in opposite directions to form an even cylinder.
- Refrigerate for at least 1 hour, or until the butter is chilled.
Recipe provided by Chef Hans Rueffert, author of “Eat Like There’s No Tomorrow.”