Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Tomato. Garlic. Butter. Three simple ingredients, all good on their own, but when blended together they meld into something magical.
Tomato-Garlic Butter is a simple spread that adds unique flavor to meat, seafood and vegetables. The combination of the roasted tomatoes and butter is sweet and deliciously rich. The garlic and sea salt lend a savory kick that makes this butter a little, okay, really addictive. You can take the flavor completely over the top by also adding fresh herbs, chopped olives, red pepper flakes or smoked paprika.
This stuff is good enough to eat with a spoon. But you can also grill a steak, bake a fillet of salmon or sauté scallops and then top all three with a generous pat of Tomato-Garlic Butter. Once you start using tomato-flavored butter, you’re not going to want to stop there. Put it on vegetables, shrimp, eggs…pretty much anything.
Refrigerated and kept in a sealed container, or shaped into a log and wrapped tightly with plastic wrap, the butter will taste best if eaten within a week. If you don’t think you’ll go through a large batch in a week, then cut the recipe below in half (or freeze some). But it’s unlikely that finishing the tomato-butter will be a problem. In fact, after making this recipe you may never want to eat plain, unflavored butter again.
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.
This could take one to two minutes and you’ll need to scrape the sides of the food processor down once or twice.
Refrigerate and enjoy.