A couple of years ago my younger sister came up with this recipe for tomato garlic butter and she hit the spot.
Since then she had made uncountable batches of tomato garlic butter! She must have already turned a truckload of boring butter into something interesting and flavorful.I like to put it on everything grilled, fresh bread (yummy roasted on the grill), panini, veggies, soup (adds great flavor), this list might become long… especially smearing tomato garlic butter on something hot and watching it melting and spreading its flavor is tasty and good for your karma.
Since our move from Germany to the states, I am in charge to make this smeary treat and accidentally I make a new version every time. If I have enough time on my hands, I like to slow-roast the tomatoes in my oven. If I am not in the mood for that, I use store-bought sun-dried tomatoes. However, if I am in a hurry I just use tomato paste and it is still very good.
tomato garlic butter
This recipe can be easily halved or quartered or make the full recipe and freeze leftovers. Make this a few hours in advance and let rest so it will develop more flavor.
I like to substitute 2 tablespoons of butter with margarine, you won’t taste it but it makes the tomato garlic butter softer and spreadable even if I forgot to remove it from the refrigerator in time.
- 250 g / 2 sticks + 2 tablespoons unsalted butter
- 250 g sun-dried tomatoes (pat well with paper towels if marinated in oil)
- 3 garlic cloves (peeled and roughly chopped)
- ½ teaspoon cayenne pepper
- ½ teaspoon Hungarian paprika powder
- 2 teaspoons white wine vinegar
- a dash of sugar
- salt to taste
- 2 handful Italian parsley
- Take out your butter and let sit at room temperature to become soft (a few turns in the microwave oven may also work but don’t let it become liquid).
- Put everything in your food processor with the metal blade and process until smooth and creamy.
- Wrap the butter tightly in plastic wrap and keep it in your fridge for weeks. Let come to room temperature before serving.