I created this recipe for the Chicago Botanic Garden Chef Series chef demo. We happened to be co-hosting a lobster party later that evening – this tomato butter killed at the party!
It’s the perfect way to use up all those late-season tomatoes that are piling up on you or tomatoes that are almost past their prime.
Don’t overthink it, use whatever tomatoes you have. Give them a simple roasting and blend them with butter. Try using different herbs- like rosemary or tarragon. Freeze the butter for later use as well.
Butter can be part of a healthy diet, just be sure to choose grass-fed or pasture raised butter for the best nutrients and flavor.
Roasted Tomato Butter
2 cups tomatoes
8 ounces butter (ideally at room temperature, not melted)
1 tablespoon fresh thyme
4-6 garlic cloves
1 cup diced red onion
1/2 tsp pink or sea salt (more if you are using unsalted butter)
1/2 tsp black pepper
1 teaspoon red pepper flakes
Optional to top: lemon zest, flaky salt, thyme and pepper flakes.
Toss the tomatoes, garlic cloves and onion in a drizzle of olive oil and put in a glass oven dish. Broil for 5 minutes, toss well and broil for another 5 minutes or until the tomatoes are lightly charred and the skin is broken. Cool.
Add the tomatoes and all remaining ingredients to a food processor; blend and pulse together until a creamy mixture forms.
Pour into a bowl and top with lemon zest, a few pinches of flaky sea salt, fresh thyme and a sprinkling of red pepper flakes.
Store in the refrigerator.