This amazing compound butter is fantastic on fish, grilled vegetables, garlic bread, and heck even as a base for non-sauced pizzas. And that’s only the tip of the iceberg….stir it in to mashed potatoes, soups, sauces, rice, put a dollop on a searing, grilled steak, smear it on grilled corn, mix it with spinach and use it as a filling for chicken breasts or thighs, OH MY!
Heck, I've even just spread it on warm bread and dug in...mmmmmmmmmmm.
This freezes amazingly well, so you can dip into this lovliness until next summer!
TOMATO BASIL BUTTER
1 Tbs. olive oil
1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/ 2 cup sweet butter softened
2 tsp. grated lemon rind
1/ 2 tsp. salt
1/ 8 tsp. pepper
1/ 4 cup minced fresh basil
Heat the olive oil in a small skillet. Add the tomatoes and garlic and sauté, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool.
Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly. Freezes well, make a "log", wrap in waxed paper, then Ziploc bags.