December 14, 2017
Tomato Basil Butter
Ohhh the weather outside is frightful… no, but seriously!
I don’t know about you, but with frigid weather like this, I crave the flavors of summer. Fresh herbs tantalizing the tongue, just picked seasonal vegetables that are still soaking up the warmth from the sun, and the satisfaction of knowing that the healthful foods I’m about to eat, I grew myself! It’s always so much more rewarding that way.
This year, we had an abundance of tomatoes. Every day I would go outside, bucket in hand, to the garden on the side of our house and pick those that had plumped up a nice bright red color. I’m pretty sure I picked over eight, five-gallon buckets worth of tomatoes. All different kinds… roma, beef steak, cherry, heirlooms… they’re my favorite!
After about the third bucket, I started to panic. “What the heck am I going to do with all of these?” I began to give them away to some friends by the shopping bag full, but even that wasn’t enough to spare some room on our kitchen counter tops. So, I began to come up with a bunch of different ways that I can preserve them. Our cupboards began to over flow with mason jars stuffed with freshly made ketchup, zesty tomato soup, salsa, pasta sauce, pickled tomatoes, tomato and onion jam, and…. (drum-roll please) tomato basil butter!
Yes, you’re reading that correctly, I said, tomato basil butter. It is rich and creamy and full of summertime flavors. You can use it to make a pan sauce to spoon over chicken; you can simply spread it on some toast; or you can use it to baste a nice, juicy steak!
The great part of about it is that it is extremely versatile. Are you currently doing a round of Whole30? No problem, simply substitute the butter for ghee. Do you only eat organic? Not to worry, swap the regular butter out for local, grass-fed, organic butter! Once you’ve mastered the base of this recipe, you can alter it to your dietary preferences and taste buds.
Tomato Basil Butter Recipe
2 sticks of local butter or 1 cup of ghee
1 pint of heirloom cherry tomatoes
1 bunch of basil
1 tablespoon garlic powder
salt and pepper to taste
Let’s Get To It
- Turn the oven on the broil setting
- Spread tomatoes out in a single layer on a baking sheet and broil for about 6 minutes until the skins are soft and wrinkly – let cool to room temperature
- Put the tomatoes to a food processor and blend until nice and smooth
- Add the basil and pulse until chopped and well combined
- Next add the butter or ghee, garlic powder, salt, and pepper and blend until smooth and creamy
- Portion into jars and freeze these bad boys or give them to friends and family
Let me know how your tomato basil butter turned out! If you’re anything like me, you’ll have three batches of this in your freezer to enjoy all winter long!