Yesterday night I made tomato butter and I think it changed my life a little bit. It is thick, rich, savory and, of course, tomato-y. The original recipe instructed me to douse it over a simple roast chicken (which I did) but I can see this being used to sauce many other things (fried eggs!). Enjoy! Tomato Butter (from Canal House Cooking) 2 anchovy filets6 sprigs fresh thyme3/4 cup sherry2 big tablespoons tomato paste8 tablespoons (1 stick) cold butter, cut into 6 pieces 1. Gently simmer anchovy filets, thyme and sherry in a small sauce pan for 15 minutes. 2. Discard solids and continute to reduce sauce by half.3. Whisk in the tomato paste and then the butter, piece by piece.4. Keep warm over small flame or chill for later use. 

Yesterday night I made tomato butter and I think it changed my life a little bit. It is thick, rich, savory and, of course, tomato-y. The original recipe instructed me to douse it over a simple roast chicken (which I did) but I can see this being used to sauce many other things (fried eggs!). Enjoy!

Tomato Butter
(from Canal House Cooking)

2 anchovy filets
6 sprigs fresh thyme
3/4 cup sherry
2 big tablespoons tomato paste
8 tablespoons (1 stick) cold butter, cut into 6 pieces

1. Gently simmer anchovy filets, thyme and sherry in a small sauce pan for 15 minutes. 
2. Discard solids and continute to reduce sauce by half.
3. Whisk in the tomato paste and then the butter, piece by piece.
4. Keep warm over small flame or chill for later use. 

— 10/15/2011 with 16 notes
—
#Debbie Carlos  #Tomato Butter 
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