Tomato Butter

Name: Tomato Butter
Total time: 17
Yield: 20
Ingredients: 2 cups cherry or grape tomatoes; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 1 clove garlic, peeled and quartered; 0.25 teaspoon dried red chili flakes; salt to taste; 2 sticks unsalted butter, at room temperature

Recipe by lutzflcat from allrecipes.com

17 Mins.

Ingredients

20 servings

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2 cups cherry or grape tomatoes
•

0.5 teaspoon dried thyme
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0.5 teaspoon dried oregano
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1 clove garlic, peeled and quartered

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0.25 teaspoon dried red chili flakes
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salt to taste
•

2 sticks unsalted butter, at room temperature

Instructions

Preheat the oven's broiler to high heat.
Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.