I only started eating tomatoes (and avocados) after I graduated college in 2009 (I know, I was missing out). I only truly discovered the deliciousness of a ripe tomato in August during the summer of 2012 when the boyfriend and I were living in the Hamptons and he was farming at an organic CSA. We couldn’t do much, like go out to dinner or drive too far, because the Hamptons are offensively expensive and overcrowded, but we did have one serious perk: FREE ORGANIC VEGETABLES.It was during this time that I realized the beauty that is a ripe tomato and all the different kinds you could have! Tomatoes weren’t just mushy red things I took off my sandwiches, they were STARS of the meal! Juicy, sweet, tangy orbs that came in all shapes, sizes and colors. All they needed was a little salt, pepper and maybe some shallots because I also discovered how much I love shallots that summer. Sun golds, I quickly realized, were my favorite kind of tomato. They were tiny and super duper sweet. And addictive.
When a friend mentioned he had made sun gold butter to me I knew I had to try and come up with my own recipe. I mean, butter was my old favorite food and sun golds were my new favorite food - it seemed like a match made in heaven. And it was!
Butter mixed with slow roasted sun golds is a perfect summer condiment. It is rich, sweet and decadent. Can be served as a little something extra at a dinner party, spread on morning toast or added to sandwiches, pestos and meats for an extra boost of flavor. —PartyGirlsPerspective
- Makes about 3/4 Cup Sun Gold Butter
sun golds, cleaned and halved
(1 stick) unsalted butter
good sea salt
- Preheat oven to 275°
- Take out butter and let sit to room temperature
- Line two baking sheets with parchment paper. Lay out halved sun golds skin side down about 1/2 inch apart.
- Slow roast sun golds for an 1 hour and 15 minutes, or until the sun golds are a bit dried up and the skin is almost golden. Take out and let cool.
- Put butter, cooled roasted sun golds, salt and pepper in the food processor, pulse until combined. Transfer to small bowl or ramekin and either serve room temperature or refrigerate. (I like room temperature butter - so spreadable)