I know, I know. We wait for tomato season all year, then at some point in the summer become buried alive by them and wonder if it will ever be over. We do not despise tomatoes, we are just overwhelmed. Once they are out of the garden we will crave them all winter long, so here’s a little recipe that will help you remember those tomato days of summer.
We use the little guys here – cherry or Roma type tomatoes because we will be roasting them and to me they are just meatier and make for a better roast.
Rinse them off well, take the stems off, and slice them in half. Lay them on a foil-lined baking sheet, drizzle with olive oil, salt and pepper. If you want to add some dried Italian herbs, go for it.
Roast for about an hour at 350 degrees. They’ll look a little bit leathery and will reduce in size by almost half. This is good. It drives off the moisture and concentrates the flavors.
Let them cool to room temperature, then add a heaping 1/2 cup of the roasted tomatoes to 1 cup of salted butter. Food processors do a great job with this, but a mixer will work also. If you have neither, just get out your elbow grease.
Blend these items together until they form a nice smooth mixture. So pretty already I can barely stand it.
Add another heaping 1/2 cup of roasted tomatoes. This time, try to just pulse the mixture so you can see nice tomato pieces in there.
See how easy that was? You are done except for the freezing part if you want to go in that direction. I would recommend this, by the way, for at least part of your booty. You will be very thankful in December. All that needs doing is to put about 3 big scoops on a piece of plastic wrap, then shape it into a log shape and freeze. When you need some, just take it out of the freezer and slice of what you want.
Try to work all of the air pockets out if you can, but don’t stress out if you are as challenged in this area as I am. Let’s set up a nice dish for right now.
This is really good on savory biscuits, stirred into hot rice, dolloped on top of a hot bowl of soup, or slathered over some rustic bread. And probably one million other things.
Two ingredients. Rocket ship to heaven. xoxoxox
- Tomatoes (best to use Roma-type or smaller varieties like Cherry Tomatoes - anything up to ping pong ball size. Note: you will need 1 cup of roasted tomatoes for this recipe.
- Olive oil
- Salt and Pepper
- 1 cup room temperature Salted Butter
- To roast tomatoes: Rinse, remove the stems, and slice in half. Lay face up on a greased baking sheet that has been lined with aluminum foil. Drizzle with olive oil and season with salt & pepper.
- Roast tomatoes at 350 degrees for about one hour. Turn off the heat, and allow to remain in the oven for another half hour or so if you wish - not mandatory. Cool to room temperature.
- To a food processor: add ½ cup roasted tomatoes and 1 cup salted butter. Process until thoroughly blended.
- Add remaining ½ cup of roasted tomatoes. Pulse until incorporated while still allowing small chunks of tomato to remain.
- Serve immediately or freeze.