Sunday, 23 June 2013

Tomato Butter

Here's the second recipe I made with the mountain of butter my other half bought this week. The recipe for the herb and garlic butter is here.

125 g unsalted organic butter, at room temperature
3 garlic cloves garlic
freshly grated black pepper
sea salt
2 dried chillis
5 sundried tomatoes

You can make this in a food processor buy adding coarsely chopped the tomatoes and garlic, pepper and salt to the butter and blizzing the ingredients into a smooth creamy paste.

If you haven't one of those, simply place the butter on a board and use a fork to spread it out a bit. Season with pepper and salt. Finely chop the tomatoes, crush the garlic and scatter onto the butter. Using a fork work everything into a paste.

To freeze, tear off a piece of cling film, place the herb butter on top. Bring in the longer sides and roll into a sausage. Twist the ends, cover in tin foil and put into the freezer. You can then cut off the amount you need in slices, which will defrost really quickly.


  1. Meinst Du wirklich 3 garlic bulbs auf 125 g Butter oder 3 cloves? Bei 3 bulbs muss man ja fast umfallen *lach*
    Liebe Gruessevon um die Ecke,

    1. Hahaha! Das ist bisher sonst noch niemandem aufgefallen. Ich ändere es. LG