Makes 1 1/4 cups, enough for 20 (1-tablespoon) ser
This deliciously simple compound butter oozes with summery zest. Let a pat melt over grilled fish or slather it on boiled sweet corn. Use very ripe, very red tomatoes for best color and flavor. Check out our roasted version of this recipe, Roasted Heirloom Tomato Butter with Thyme.
1/2 pound (1 large or 2 medium) red heirloom tomatoes, seeded
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
4 teaspoons finely chopped fresh tarragon
Place tomatoes in a food processor and process until puréed, about 1 minute. Add butter, salt and pepper. Process until blended, stopping occasionally to scrape down sides of the bowl; this may take 2 or 3 minutes. Stir in tarragon. Scrape into a small bowl and cover. Or, make a log of butter by spooning it onto a piece of waxed paper, folding paper over the butter and rolling it gently until you have a sausage shape; twist the ends to seal. Refrigerate at least 2 hours and up to 4 days. You can also wrap the log in foil and freeze up to 3 months; thaw it in the refrigerator.
Per Serving: Serving size: 1 tablespoon, 45 calories (40 from fat), 4.5g total fat, 3g saturated fat, 10mg cholesterol, 60mg sodium.
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