Softened butter blended with rehydrated, minced sun-dried tomatoes has a ton of delicious uses. Try it in a veggie dip, a sandwich spread, a pasta sauce or with a cheese tray. An easy way to get concentrated heirloom tomato flavor in the Winter!
Prep Time20 minutesmins
Cook Time0 minutesmins
Bring butter to room temp and rehydrate tomatoes30 minutesmins
2SticksButterSalted or unsalted (add your own amount of salt if using unsalted); softened
⅓CupSun-dried tomatoesrehydrated and minced
1TablespoonThymeOr your favorite herb (basil, oregano, dill, etc.)
1TablespoonGarlicMined
1TablespoonLemon juiceFresh
Instructions
Unwrap butter and leave butter on counter until softened to room temperature.
2 Sticks Butter
Rehydrated dried tomatoes in warm water until soft and then mince with knife.
1/3 Cup Sun-dried tomatoes
Mince herbs and garlic
1 Tablespoon Thyme, 1 Tablespoon Garlic
Blend (or whip) all ingredients together (butter through lemon juice) and add salt if using unsalted butter.At this point you can either refrigerate and use as you go, or you can roll into logs, wrap in wax paper and freeze. Then slice off “coins” to use throughout the Winter to enhance dishes.
1 Tablespoon Lemon juice
Notes
Tomato butter is also good with spices added rather than herbs. One of my favorites is to toast the following spices whole and then grind them before adding to the butter.