Tomato Butter

From Cook's Country | October/November 2009

Why this recipe works:

To peel the tomatoes for our Tomato Butter, we used a vegetable peeler with a serrated blade. We also found we could boil the tomatoes briefly to loosen the skin, then peel them with our hands. If using that method, it was important to plop the tomatoes into an ice bath to stop the cooking.

To… read more

To peel the tomatoes for our Tomato Butter, we used a vegetable peeler with a serrated blade. We also found we could boil the tomatoes briefly to loosen the skin, then peel them with our hands. If using that method, it was important to plop the tomatoes into an ice bath to stop the cooking.

To ensure the Tomato Butter was fully set, it was essential to refrigerate the spread for at least a few hours before serving.

less

Makes about 3 cups

We love this jamlike spead on biscuits or sandwiches. To peel the tomatoes, use a vegetable peeler with a serrated blade.

Ingredients

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