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.

2 comments:

  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,
    Nessie

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

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