Tomato Garlic Butter

Preheat oven to 400 °F (200 °C).

In a rimmed baking pan, mix together tomatoes and garlic. Melt 2 tablespoons (30 g) of the butter and pour it on top.

Mix well then roast the tomatoes for forty-five minutes, stirring occasionally, until the tomatoes are soft.

Let the tomatoes cool.

Scrape the tomato and garlic mixture into a food processor with the salt. Pulse until a smooth puree, about twenty-five seconds.

Add butter in small chunks and process until completely mixed in with the tomato.

Refrigerate.
[ingredients]

yield:
servings:8
prep time:
cook time:8 min
ready in:
Ingredients
  • 16 ounces (450 g) cherry tomatoes
  • 4 cloves of garlic peeled and finely chopped
  • 8 ounces (230 g) unsalted butter at room temperature
  • 1/4 teaspoon (1 ml) sea salt or more to taste

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