Heirloom Tomato Butter

What to do with summers tomato bounty? Canning, freezing, fresh eating, selling and a hundred amazing caprese salads. And also ‘Heirloom Tomato Butter.’

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Adapted from The Kitchn’s Recipe, Heirloom Tomato Butter is a delicious and versatile compound butter that will have you enjoying the harvest long after the stars of summer are gone.

Heirloom Tomato Butter

Makes roughly one pint of compound butter.

-Heirloom tomatoes of your choice, about 2 cups

-1 TBSP Thyme {to taste, more for fresh, less for dried}

-Sea salt, to taste

-Black pepper, to taste

-8 ounces of grass-fed butter cubed & at room temperature (I used salted…we like salt}

  1. Dice tomatoes and allow extra juices to drain away leaving the meat. Combine tomatoes, thyme, S&P in the food processor for a few pulses to break down the tomatoes.
  2. Add cubed butter to food processor and pulse until throughly combined.
  3. Spoon into jars for storage.  Taste immediately and enjoy.

*The original recipe states this will keep in the refrigerator for a week.  It also states this will freeze for up to 3 months.  I’m going out on a limb to bet it would be good for 6 months in the freezer.*

Spread on crusty bread, stir into pasta, fry up some eggs…the possibility for the use of this butter is endless. I am going to keep stockpiling this butter for the cold winter nights, easy appetizers and hostess gifts for the holiday season. Enjoy!

 

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