Tomato Garlic Butter

 Tomato Garlic Butter

  by our friend


  • 16 ounces (450 g) cherry tomatoes
  • 4 cloves of garlic peeled and finely chopped
  • 8 ounces (230 g) unsalted butter at room temperature
  • 1/4 teaspoon (1 ml) sea salt or more to taste

Cooking Steps

Preheat oven to 400 °F (200 °C).
In a rimmed baking pan, mix together tomatoes and garlic. Melt 2 tablespoons (30 g) of the butter and pour it on top.
Mix well then roast the tomatoes for forty-five minutes, stirring occasionally, until the tomatoes are soft.
Let the tomatoes cool.
Scrape the tomato and garlic mixture into a food processor with the salt. Pulse until a smooth puree, about twenty-five seconds.
Add butter in small chunks and process until completely mixed in with the tomato.


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