Thursday, July 18 2013, 01:44 PM MDT
Roasted Heirloom Tomato Butter With Thyme
As Aired on July 19, 2013
Recipe Courtesy of Lydia Martenez from Whole Foods Market
1 very large or 2 medium red heirloom tomatoes (about 10 ounces), halved though the middle
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme or oregano
Preheat the oven to 375°F. Line a small baking sheet with parchment paper and place tomatoes cut-side down onto the paper. Roast until skins are wrinkled and blistered, and tomatoes are very soft, 30 to 35 minutes depending on size. Cool tomatoes.
Place tomatoes and any juices in a food processor and process until very smooth and no seeds or large pieces of skin are visible, 2 to 3 minutes; stop and scrape down the sides of the bowl frequently. Add butter, salt and pepper; process until blended, 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl. Stir in thyme. Scrape into a small bowl and cover. Or, make a log of butter by spooning it onto a sheet of waxed paper, folding the paper over the butter and rolling it gently until you have a sausage shape; twist the ends to seal. Refrigerate at least 2 hours and up to 4 days. You can also wrap the log in foil and freeze up to 3 months; thaw it in the refrigerator.
(Copyright 2013 - Sinclair Broadcasting Group)