Move over ketchup and mustard there ain’t nothing better than sun-dried tomato butter for grilled food.
It’s for sure a compulsive behavior, the grill gets fired up and I make compound butter. I am not going deep into Freud’s unconscious mind theory because this is still a food blog and obviously I have no idea what I am talking about but actually I blame my mom for this. She is the one that started all this and makes me associate everything grilled with garlicy butter and I am so glad about it. Is there anything better you can do to a steak than flavorful butter? This sun-dried tomato butter is extra tasty slathered on corn on the cob.
sun-dried tomato butter
Sun-dried tomato butter is basically an aroma boost to make good food even better. Concentrated tomatoes are flavorful and still nutritious, same goes for the parsley which delivers twice as much as iron as spinach. Garlic helps to lower cholesterol levels and is used for its health benefits for centuries. And now we made the good old butter even healthy.
- 225 g / 1 cup unsalted butter, softened
- 85 g / 3 oz. sun-dried tomatoes (pat well with paper towels if marinated in oil)
- 2 handfuls Italian parsley
- 3 garlic cloves peeled, chopped
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika powder
- 2 teaspoons white vinegar
- salt to taste
- Place all ingredients into the food processor and process until the tomatoes and parsley are finely chopped.
- Spoon the sun-dried tomato butter onto parchment paper or plastic wrap. Roll into a tight log and twist ends to seal well. Chill for 1 hours before serving. Slice into rounds and enjoy with protein, vegetables, and bread.