Tomato Butter

By JessicaI
July 26, 2010
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Author Notes: My brother was once a chef in this tiny place in downtown Memphis. He served this over a catfish roulade. I just simply use it as a sauce for any fish, chicken, or as a condiment or garnish to dress plates. It's really a confit and is delicious with any tomato but I really love using heirlooms. Their meaty flavor makes the simplicity of this out-of-this-world amazing. Finishing it with a truffle infused extra virgin olive oil leaves people bug-eyed and speechless.JessicaI

Serves: 1 1/2 cups

  • 3 pounds Heirloom Tomatoes (any variety or combination of several)
  • 3-4 shallots
  • 3/4 pound organic butter (unsalted)
  • 1 splash truffle infused extra virgin olive oil (optional)
  • a dashes unrefined sea salt and fresh cracked pepper to taste
  • Juice of one lemon
  1. Clarify butter to make ghee. Melt 3 sticks of unsalted, organic butter in a medium sauce pan over med-low heat uncovered. Butter will build a foam on top. When this happens, reduce heat to low. Stir occasionally with spatula until white solids begin to form at the bottom of the pan. When the white solids turn light brown in color remove from heat. Ghee should be golden in color, not dark. Cool slightly and strain through paper towel to separate the solids from the liquid.
  2. Peel tomatoes by blanching in boiling water for 30 seconds, followed by an ice bath. Skins will slip right off.
  3. Remove seeds from tomatoes and dice.
  4. Combine tomatoes, shallot, and ghee in a medium sauce pan and bring to a simmer on medium heat. Reduce heat to low and cook for 1-2 hours stirring occasionally. Remove from heat and add lemon, salt and pepper to taste. If using the truffle oil, allow tomato butter to cool slightly before whisking in to taste. Can be stored in the fridge for months.

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