Flavored butter, or compound butter as it is called by chefs, adds a burst of flavor to any meal. It can be made with just about any ingredient you can imagine: garlic, spices, chilies, maple syrup, bacon...you get the idea.
One of the nicest surprises we've come across is tomato butter, which can be made from fresh or dried tomatoes. The task requires just a handful of ingredients and you can use tomato butter on everything from bread and crackers to pasta, seafood, meats, and beyond.
Join Fine Dining Lovers as we discover how to to make tomato butter with a chef's touch.
How To Make Tomato Butter
Our tomato butter recipe comes from chef Eduard Jaisler who uses San Marzano tomatoes for the ultimate flavor.
You will need:
1 kg San Marzano tomatoes
2 bunches of basil
100 g room temperature butter
salt and pepper, to taste
Here are the steps the chef recommends:
1. Blend the tomatoes with basil and salt.
2. Place the mixture inside a micro sieve (or a colander covered with cheesecloth) and let it stand overnight.
3. Blend the strained tomato liquid with the butter. Season with salt and pepper to taste.
Make Gourmet Pasta with Tomato Butter
Tomato butter is an essential component of this exquisite recipe from chef Eduard Jaisler. It features pasta stuffed with shrimp, scrambled eggs and tomato butter on a bed of watercress. Learn how to make it.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look