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Oct. 4th, 2020 12:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Tomato Butter.
1 pint cherry tomatoes
1 Tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp pepper
2 sticks unsalted butter, at room temperature
Heat the oven to broil with a rack about 3-4" from the broiler element. Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and the tomatoes start to release their juice, 6-8 minutes. Let cool to room temperature.
Combine the tomatoes, thyme, salt, and pepper in a fud processor. Pulse about 10 times until the tomatoes are finely chopped. Cut the butter into 1" cubes and add. Process until the butter is completely mixed in, about 30 seconds. Scrape down as needed.
Use immediately or place in the fridge for a couple hours to firm up first.
What worked: It tasted good on the grilled porterhouse steak. Granted, that's a pretty low bar - it was a fabulous steak. The recipe was straight-forward and easy.
What didn't: Well, except for stemming the thyme. That was easy too, but tedious. I am not sure I got 1 Tbsp as I basically just did it until I was tired of it.
The blade in our fud processor is somewhat dull, and it didn't grind the tomatoes up as smoothly as I suspect you're supposed to do. This made it less aesthetically pleasing.
Will I make it again? Not this year, as 2 cups of tomato butter is a lot for us to go through. (About 2/3 is sealed and in the freezer.) I could see making a batch once per year in tomato season - though if we have to find uses for it in the meantime - as opposed to "put it on everything" - , that may weigh on the "no" side.
1 pint cherry tomatoes
1 Tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp pepper
2 sticks unsalted butter, at room temperature
Heat the oven to broil with a rack about 3-4" from the broiler element. Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and the tomatoes start to release their juice, 6-8 minutes. Let cool to room temperature.
Combine the tomatoes, thyme, salt, and pepper in a fud processor. Pulse about 10 times until the tomatoes are finely chopped. Cut the butter into 1" cubes and add. Process until the butter is completely mixed in, about 30 seconds. Scrape down as needed.
Use immediately or place in the fridge for a couple hours to firm up first.
What worked: It tasted good on the grilled porterhouse steak. Granted, that's a pretty low bar - it was a fabulous steak. The recipe was straight-forward and easy.
What didn't: Well, except for stemming the thyme. That was easy too, but tedious. I am not sure I got 1 Tbsp as I basically just did it until I was tired of it.
The blade in our fud processor is somewhat dull, and it didn't grind the tomatoes up as smoothly as I suspect you're supposed to do. This made it less aesthetically pleasing.
Will I make it again? Not this year, as 2 cups of tomato butter is a lot for us to go through. (About 2/3 is sealed and in the freezer.) I could see making a batch once per year in tomato season - though if we have to find uses for it in the meantime - as opposed to "put it on everything" - , that may weigh on the "no" side.
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Date: 2020-10-05 01:53 am (UTC)It's great, I use it for all my herbs now.
I put maybe half of my tomato butter in the freezer. The other half molded before I could finish it. It doesn't keep well.
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Date: 2020-10-05 11:40 pm (UTC)no subject
Date: 2020-10-13 01:47 pm (UTC)