Summer Tomato Compound Butter

with tarragon, thyme and lemon zest

This is one of the best ways to capture the naturally sweet flavors of our super ripe summer tomatoes. The concentrated flavors are brilliant on just about anything from the grill to your favorite pasta.

Ingredients

-2 cups ripe summer tomatoes

-1 tablespoon fresh thyme and tarragon leaves

-1/2 teaspoon

-kosher salt

-1/4 teaspoon

-freshly ground black pepper

-zest of 1 large lemon

-2 sticks (8 ounces) unsalted butter, at room temperature

Method

• Heat the oven to 350 and place the tomatoes on a rimmed baking sheet and roast until the skins begin to brown and the tomatoes start releasing their juice. Let the tomatoes cool to room temperature.

• Combine the broiled tomatoes, thyme, salt, and pepper and lemon zest in a food processor fitted with the blade attachment. Pulse about 10 times, until the tomatoes are finely chopped. Cut the butter into 1-inch cubes and add it to the food processor. Process until the butter is completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of the bowl as needed for even blending.

• The tomato butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first.

Notes: The butter can stored in the refrigerator in a covered ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.

Ways to Enjoy Tomato Butter

• Toss with your favorite pasta.

• Stir into risotto right before serving.

• Spread on toast with a poached egg.

• Add to a simple piece of grilled chicken, fish or steak so it melts over the top.

• Spread on warm biscuits, or muffins.

• Melt over roasted veggies or grilled corn on the cobb