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This is my sister-in-law’s mother’s recipe, and the former passed it on to me during the time the two of us shared an apartment with my brother. That sentence sounds weird but I’m pretty sure it’s grammatically and factually correct.

Anyway, this is tasty stuff and very easy to whip up. When I made the batch pictured here, I was going to “soften” the butter and ended up liquefying it completely. Turns out the only thing hurt by this was my butter-softening-pride. And I’m sure she’ll be okay. 🙂

So anyway, here’s what you do if you want a change from all those herbs and garlic in your rad bread spread:

Get…

1 Onion
2 cloves Garlic, or more to taste
Fresh Basil – to taste
½ cups Tomato Paste, more to taste
4 sticks Butter, softened (NOT necessarily liquefied, but, you know, whatever floods your boot)
Salt And Pepper, to taste

… and proceed to…

Finely chop the onion, garlic, and basil. Mash all the ingredients together with a fork until the tomato purée is incorporated. Cover with cling film and stick it in the fridge to give the flavors a chance to really meld (at least 1/2 hour).

Enjoy!

This stuff, like every compound butter I’ve met, also freezes very well wrapped in cling film and rolled into a cute (or mighty, depending on quantities) lump.

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