Tomato Butter

Use this butter with biscuits or scones. It is also very good tossed with hot pasta to use as a quick and simple side dish.



2 ripe tomatoes (about 1/2 cup of pulp), peeled, seeded, and finely chopped
1 shallot, chopped
1/4 cup of butter (1 stick), softened and cut into pieces
Salt to taste
Freshly ground black pepper to taste
1 tablespoon of snipped fresh chives or 1 tablespoon of minced flat-leaf parsley






Allow the tomato pulp to drain through a fine sieve for 15 minutes. Reserve the drained liquid for another purpose.

Transfer the pulp and the shallot to a food processor a pulse briefly to blend.

Add the butter and pulse until the mixture is smooth.

Add salt and pepper to taste. Be careful, you do not want to over-salt. Pulse to blend.

Add the chives or parsley and pulse again.

Store the butter in a glass container in the refrigerator for no more than 5 days.

Before using, allow the butter to stand at room temperature for 30 minutes.