Heirloom Tomato Butter With Tarragon

4 from 1 ratings

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. Click here to see 15 Tastiest Heirloom Tomato Recipes.

Servings

servings

Ingredients

1/2 pound (1 large or 2 medium) red heirloom tomatoes, seeded
1/2 cup unsalted butter, softened
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
4 teaspoon finely chopped tarragon

Directions

Place the tomatoes in the bowl of a food processor and process until puréed, about 1 minute. Add the butter, salt, and pepper. Process until blended, stopping occasionally to scrape down the sides of the bowl; this may take 2 or 3 minutes.
Stir in the 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, then twist the ends to seal. Refrigerate for at least 2 hours and up to 4 days. You can also wrap the log in foil and freeze for up to 3 months; thaw it in the refrigerator.