Thursday, August 2, 2012
Roasted Tomato Chili Butter
Then of course, I get to read. The anticipation keeps me from waiting too long to dive into the glossy pages. I have a routine- first skim through and dog ear anything that jumps out at me. Then I go back and read each article carefully making sure I haven't missed a single recipe note. Every morsel of food writing gets devoured. When I'm finished I feel full and satisfied.
One of my faves is Bon Apetit. And that magazine inspired this tomato butter recipe. I didn't find an actual recipe in the magazine, just an idea, a little blurb in an article on easy ways to use up all those summer tomatoes. It sounded so good, I had to try to figure out how to do it for myself. It was a bit of trial and error which started out with too much tomato and not enough butter (tomato butter soup, anyone?), but in the end I know I got it just right.
Makes 1 cup butter. Inspired by a blurb in Bon Apetit, August 2012.
For a printable version, click here.
This butter is easily adaptable and very versatile. You can leave out the chili pepper and perhaps add in some chopped herbs. Or make it a bit more flavorful by adding smoky spices like cumin and coriander, or even a chopped chipotle pepper. Make it your own. I topped a burger with it the other night for dinner, but this butter would be just as at home on top of a juicy steak or some grilled fish, slathered over grilled bread or tossed with roasted potatoes or steamed rice.
1 cup cherry tomatoes
1 small Fresno chili
3/4 cup softened butter
1/2 tsp sea salt
Roast the tomatoes and chili pepper on a lined baking sheet at 475 degrees until the skins are blistered and the juices start to exude (about 5 minutes). Place the pepper into a small zip top baggie and let steam for a few minutes while the tomatoes cool. Remove the skin, stem and seeds from the pepper and pop it into a food processor along with the tomatoes and salt. Whizz them up until they are smooth. Place the tomato/chili mixture in a medium bowl along with the softened butter and stir to completely combine (I found a whisk to be the best tool). Cover and chill. The butter will keep in the refrigerator for two weeks or you can freeze it for up to three months.