Tomato Butter

Ensure the butter is at room temperature to facilitate easier blending. Peel and roughly chop the 25 grams of onion. Peel the garlic clove. Wash and pat dry the basil, parsley, and mint leaves. You’ll need just a small handful of each, depending on your taste preferences.

Place the chopped onion, garlic clove, and a handful of each herb (basil, parsley, mint) into the blender. Pulse the blender for about 10 seconds or until these ingredients are finely chopped and mixed together. You’re not aiming for a paste just yet, just a fine chop.

To the blender, add the 200 grams of room temperature butter, 5 tablespoons of tomato paste, 1 tablespoon of lemon juice, 1 teaspoon of salt, and a pinch of pepper.

Blend everything together for about 20 seconds on a medium speed (or step 4, depending on your blender’s settings). Scrape down the sides with a spatula if needed to ensure everything is well incorporated. The final product should be smooth and well combined.

Taste the tomato butter and adjust the seasoning if necessary. If you prefer it tangier, add a bit more lemon juice. More salt and pepper can be added according to taste.

Transfer the tomato butter into a suitable container. It can be stored in the refrigerator for up to a week or frozen for longer storage. If refrigerating, let it sit at room temperature for a few minutes before serving to soften.

Tomato butter is versatile and can be spread on toast, used as a base for pizzas, dolloped on grilled meats, or even stirred into pasta for a quick sauce.
Enjoy your homemade tomato butter with your favorite dishes, adding a rich, herby, and tomatoey flavor that's sure to elevate any meal.