by JessicaI
Photo by JessicaI
JessicaI's Notes:
Expand3 pounds Heirloom Tomatoes (any variety or combination of several) Ask a question about this ingredient
3-4 shallots Ask a question about this ingredient
3/4 pounds organic butter (unsalted) Ask a question about this ingredient
1 splash truffle infused extra virgin olive oil (optional) Ask a question about this ingredient
a dashes unrefined sea salt and fresh cracked pepper to taste Ask a question about this ingredient
Juice of one lemon Ask a question about this ingredient
Clarify butter to make ghee. Melt 3 sticks of unsalted, organic butter in a medium sauce pan over med-low heat uncovered. Butter will build a foam on top. When this happens, reduce heat to low. Stir occasionally with spatula until white solids begin to form at the bottom of the pan. When the white solids turn light brown in color remove from heat. Ghee should be golden in color, not dark. Cool slightly and strain through paper towel to separate the solids from the liquid.
Ask a question about this stepPeel tomatoes by blanching in boiling water for 30 seconds, followed by an ice bath. Skins will slip right off.
Ask a question about this stepRemove seeds from tomatoes and dice.
Ask a question about this stepCombine tomatoes, shallot, and ghee in a medium sauce pan and bring to a simmer on medium heat. Reduce heat to low and cook for 1-2 hours stirring occasionally. Remove from heat and add lemon, salt and pepper to taste. If using the truffle oil, allow tomato butter to cool slightly before whisking in to taste. Can be stored in the fridge for months.
Ask a question about this stepThis looks like a must try~is it more of a sauce, or more of a firm butter?
This is AMAZING with any seafood or even tossed in pasta with any other fresh or sauteed veggies summer has to offer. You have never tried anything like this before. It's INCREDIBLE!
Thanks for this. I love making different butters. Look forward to trying this. I was thinking of also blending tomatoes into cream cheese for a spread.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
I'm sorry I followed your recipe exactly and I didn't like it. My beautiful heirloom tomatoes lost all their flavor and I was left with a fatty red sauce. When my husband tried it he said it tasted of blah and it gave him acid later. I think it may have been better if you cut the butter down to one stick. I regret making it with the full 3 sticks its just to fatty and flavorless.
Ingredients I used
Freshly picked Heirloom tomatoes
Horizon organic butter
4 fresh shallots
White truffle sea salt added once butter had cooled completely
fresh cracked pepper
Juice of one lemon
Maybe you forgot to list an ingredient or a step along the way? My result were far from incredible.