Tomato Butter

makes about 2 1/2 cups
recipe adapted from Bon Appetit

  • 1 pint (about 2 cups) cherry tomatoes
  • 2 sticks salted butter, at room temperature
  • 4-5 fresh basil leaves

Place tomatoes on a baking sheet and place under the broiler for 8-10 minutes until tomato skins slightly brown and start releasing their juice. Let tomatoes cool and then place in a mini food processor. Pulse until well chopped. Add the basil and continue pulsing until tomatoes are finely chopped. In a large bowl, mix the tomato/basil puree with the butter.