Sun-Dried Tomato Butter

There is a good chance I will need to make more sun-dried tomatoes in olive oil before the season is over. I'm using these in everything. Try this soup enhancement with some of your soups, such as lentil soup, or your pasta soups.

makes 8 pats
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1/2 cup (1 stick) unsalted butter, softened
2 tablespoons finely minced, drained oil-packed sun-dried tomatoes
1 fresh or canned plum tomato, peeled, seeded and chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped scallions
1 large clove garlic, minced
Juice of 1/2 lemon (use fresh lemon juice only)
Salt and freshly ground black pepper, to taste

1. Combine all the ingredients except the salt and pepper in a medium size bowl. Using a hand held electric mixer, beat it thoroughly to blend. Add the salt and pepper, then beat just to mix it in.

2. Spoon the butter onto a sheet of waxed paper and shape it into a cylinder about 8 inches long and 1 inch thick. If the mixture is too soft to shape, refrigerate it until it stiffens somewhat and is easier to roll. After shaping, wrap the roll in the waxed paper and refrigerate for up to several days. Cut into pats to serve.

 

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