In the winter, I always miss good tomatoes. Does anyone else agree with that? Last winter, I was browsing Trader Joe’s and I discovered First Fields strained tomatoes-they had a beautiful color and bottle too;) The color caught my eye and I knew I had to buy it. That night, I used them for my usual chicken curry and after that I never used anything else! They have a depth of flavor which adds the perfect amount of sweetness and tartness to any dish. Other than the fact that they are really good quality, they are produced by a local NJ family as well! And you guys know that I love supporting local businesses!
While recipe testing for different condiments, I needed to create something that had dual purposes. I like to create things that can be used in various ways. And this tomato butter does just that.
You can use the Tomato Butter for garlic bread, in a pasta sauce, as a base of chicken or seafood, on top of eggs, or even in a sandwich. This butter is a simple, yet flavorful, condiment that can be used for absolutely everything. Using First Field
strained tomatoes makes such a difference because they literally taste like they have just been picked from your backyard.
You can use the #tomatobutter for garlic bread, in a pasta sauce, as a base of chicken or seafood, on top of eggs, or even in a sandwich. The delicious possibilities are endless!
Homemade Tomato Butter
makes 1 cup
1 cup First Field strained tomatoes
1/2 sweet onion, rough chopped
1 tsp. minced garlic
4-5 basil leaves torn or 1/2 tsp dried basil
1/4 cup salted butter
1 tsp. honey
Place a small pot on the stove and turn on the heat to medium. Add butter until it melts and and the onions. Cook the onions for 2 to 3 minutes until the butter starts to foam, turn slightly brown and smell nutty. Add the minced garlic and tomatoes . Cook the tomato mixture for 5 minutes on high heat, so the sauce begins to thicken. Turn the heat off and add basil and honey. Season to taste. Blend the mixture until smooth and enjoy with absolutely anything!
Tomato butter can be kept in the fridge for up to 10 days.